When I made this Cauliflower Fried Rice with Sausage, my husband said it was his favorite “replacement” meal to date. My husband is a huge fan of authentic Asian cuisine, so that makes this dish a hit in our book!
ground pork sausage (plain)
1 large head cauliflower
1-10 oz package organic mixed veggies – including peas, carrots, green beans, corn (eliminate corn for grain-free option)
3 eggs, preferably from pastured hens (leave out for egg-free option)
sesame oil or coconut oil
rice wine vinegar, to taste
salt, to taste
1/2 tsp. garlic powder
1/2 tsp. ginger
1 Tbsp. + 3 Tbsp. Tamari sauce or coconut aminos, or more, to taste
two pinches red pepper flake
In a large skillet, brown pork sausage with 1 tablespoon Tamari or coconut aminos, plus garlic powder, ginger, and one pinch red pepper flake. Set aside.
Dice red pepper and set aside.
In a food processor or with a box grater, “rice” cauliflower.
In a large bowl, blend cauliflower with Tamari or coconut aminos, rice wine vinegar, and a pinch of red pepper flake.
Heat a large wok or skillet with oil. When nice and hot, cook cauliflower in batches until tender. When done, set aside in a serving dish.
Next, make sure the wok or skillet is hot again and add oil. Then, cook red pepper until tender but firm, then add to bowl with the cauliflower.
Next, make sure the wok or skillet is hot again and add oil. Then, add frozen mixed veggies and cook until tender.
Return cauliflower, red pepper, and sausage to the wok or skillet to re-heat. Add egg and stir until cooked.
Serve hot with extra Tamari or coconut aminos, if desired.
Update: this dish makes great leftovers! The next morning, I put some coconut oil in a skillet, heated the “rice,” and stirred in a scrambled egg. It made a delicious veggie-and-protein-packed breakfast!