Eeek … I had big plans to make you a Valentine’s Day recipe for today’s Foodie Friday, since Valentine’s Day is just one week away. It was going to be a healthier version of my very favorite Valentine’s Day treat … chocolate covered strawberries. Then … it was “feels like” 6 degrees and snowing in Dallas yesterday, and while that’s not cold enough to prevent me from running outside, that is cold enough to prevent me from going to the grocery store! So here’s the compromise. I’ll tell you the recipe, which sounds wonderful in my head but has never been tried out, and you’ll pretend there are beautiful pictures and a satisfaction guarantee along with it. Then, if you play along with my little strawberry game, I’ll give you a real recipe … one that I have actually tested out! It happens to be incredibly easy, tasty, and super healthy, so I think you’ll forgive me!
Now for those (imaginary) chocolate covered strawberries. In my head, you’d mix a single-serving container of plain Greek yogurt with a tablespoon or two of unsweetened cocoa powder, then add in several drops of liquid stevia. You’d stir the mixture, dip your strawberries in until they’re liberally coated, and place in the freezer until they harden just a bit but aren’t rock solid. Doesn’t that sound delicious? I hope you try it for me, while I stay cozy and warm at home eating my cauliflower fried “rice”!
And yes … if you have a very good memory, you’ll remember that I’ve already published a version of cauliflower fried “rice” on the blog. This one is quite similar, although the flavor profiles are a bit different, the mixture of vegetables has changed, and the latest version is vegetarian while the old one had chicken. If you try them both, let me know which you prefer, because I’m torn! They’re both chock-full of nutrients, fiber, and protein. Plus, you can eat a satisfyingly large serving without an ounce of guilt! Let’s get started!
Healthy Cauliflower Fried “Rice,” Take Two
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute blender entree low-carb gluten-free vegetarian soy-free cauliflower eggs vegetables tofu
Ingredients (2 large bowls)
- 1 tsp olive oil
- 1/4 onion, chopped finely
- 1/2 cup broccoli slaw
- 1/4 cup grated carrots
- 1 large zucchini, chopped (I used 1/2 a zucchini and 1/2 a squash)
- 1 large portobello mushroom cap, or several baby portobello caps
- 2 cups cauliflower, tightly packed
- 1/4 block extra firm tofu
- 1/2 cup egg substitute, or 2 eggs
- 1 Tbsp low-sodium soy sauce
- 1.5 tsp rice wine vinegar
- 1 tsp ginger powder
- sprinkle of salt and pepper, to taste, and sriracha to top (optional but good!)
Rice your cauliflower. (Basically, just toss it in a Vitamix or high-powered blender and pulse. Or, chop very finely by hand.)
In a large skillet, heat olive oil over medium heat. Add onion and sauté until beginning to soften. Add chopped mushrooms, zucchini, carrots, and broccoli slaw, and sauté another 7-8 minutes.
Add riced cauliflower to pan and stir.
After pressing/ draining your tofu, dice into small cubes. Add tofu, ginger, salt, and pepper to pan, and stir.
Chop up the tofu with your spatula until it looks crumbly, like scrambled eggs, and mixes in with the cauliflower. Pour in rice vinegar, soy sauce, and eggs or egg substitute, and cook, stirring periodically, until set.
Place into two large bowls, top with sriracha as desired, and enjoy!
Each serving will contain 6g fat, 17g carbs, 16g protein.
So tell me in the comments … Do you ever create recipes in your head but never end up trying them? What’s your favorite Valentine’s Day treat? Have you gotten onboard the cauliflower fried rice train yet?