| Ingredient |
Amount |
Calories |
| Cauliflower |
265g |
66kcal |
| Garlic |
12g |
18kcal |
| Onions, spring or scallions (includes tops and bulb), raw |
34g |
11kcal |
| Oil, sesame, salad or cooking |
18.15g |
160kcal |
| Soy sauce made from soy (tamari) |
54g |
32kcal |
| Vegetables, mixed (corn, lima beans, peas, green beans, carrots) canned, no salt added |
85g |
31kcal |
Recipe Instructions:
Ingredients
1 teaspoon + 1 Tablespoon sesame oil, divided
2 eggs
1 small head cauliflower (see notes)
1/2 cup frozen mixed vegetables
2 green onions
3 cloves garlic, minced
salt and pepper
2 - 3 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
Directions
1. Combine 1 teaspoon sesame oil with eggs in a bowl then whisk to combine and set aside. Chop
cauliflower head into big chunks then send through a food processor fitted with the grating
attachment. Alternatively you could grate the cauliflower on a box grater OR use 4 cups frozen
cauliflower rice. Measure out 4 cups grated cauliflower then save the rest for another use.
2. Heat remaining 1 Tablespoon sesame oil in a wok or large nonstick skillet over high heat. Add
cauliflower, green onions, and frozen mixed vegetables then stir fry until cauliflower is just
beginning to turn tender, 3-4 minutes. Add garlic, season with salt and pepper, and then continue
to stir fry until garlic is fragrant, 30 seconds or so.
3. Push mixture to the sides of the wok to create an opening in the center then add the whisked
eggs and scramble. Toss mixture to combine then drizzle in 2 Tablespoon gluten free Tamari and
mix again to combine. Taste then add remaining Tablespoon gluten free Tamari if desired, and
then serve
