Fried Riced Cauliflower

This dish is absolutely amazing, you would never miss the rice or oil and it tastes just like real fried rice. On top of that 1 serving clocks in at only around 200 calories.

Servings: 4

• 1 large head of cauliflower, cut into bite-sized pieces
• 1 package lite firm tofu, drained and cut into bite-sized pieces
• 1/2 cup carrots, thinly sliced
• 2 cups bean sprouts
• 1/2 onion chopped
• +Any other veggies if desired - I sometimes add zucchini
• 1 cup snow peas
• 1 bunch green onions, thinly sliced
• 1 egg lightly beaten or 1/4 cup liquid egg whites or egg beaters
• 3 Tbsp soy sauce
• 1 Tbsp fish sauce
• About 1/2 cup vegetable broth for sauteing and extra flavor

1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper and lightly spray with some non-stick cooking spray.
3. Arrange tofu pieces on the baking sheet and bake for 20 minutes, turn pieces over and bake an additional 15-20 minutes until golden and crispy (or however you like your baked tofu!).
4. Place the cauliflower in a microwave safe dish, add about 1/2 cup of water, cover and zap for about 6-10 minutes or until tender, stopping to stir about halfway through. Meanwhile, you can chop the rest of your veggies.
5. Drain cauliflower and using the shredding/grating blade, run the cauliflower through a food processor & you will be left with rice-like bits.
6. In a large non-stick skillet over medium-high heat, saute the onion and carrots (add a little bit of vegetable broth at a time as needed to prevent sticking) until nearly tender, about 10 minutes. Add snow peas and saute another couple of minutes until tender-crisp.
7. Reduce the heat to medium and stir in the riced cauliflower and next the egg. 
8. Stir until the egg is set and add the soy and fish sauces sauteing for about a minute.
9. Add the tofu, green onions and sprouts mixing well and cook for an additional minute. Remove from heat, check for taste adding more soy or fish sauce if desired and serve.