• Dairy Free
• Gluten Free
• Kid Friendly
• Rice
• Vegetarian

4 cups cauliflower “rice”
1.5 cups of broccoli
3 Tablespoon coconut oil
1/2 cup chopped carrots
1/2 red onion
3 garlic clove, minced
1 inch of fresh ginger grated
3 whole eggs
Tamari (gluten-free soy sauce), to taste
sea salt, to taste
cilantro

Use a food processor and pulse the broccoli, carrots and onion until chopped and set aside. Pulse the cauliflower in the food processor into tiny pieces (so it resembles white rice). In a large skillet, saute the garlic and ginger in coconut oil, over medium heat. Add in the carrots, broccoli and onion and a splash of water to prevent sticking, and cook for 5-8 minutes, or until crisp-tender. Make a space in the middle of the pan and scramble the eggs. Add in the cauliflower rice, along with tamari and salt to taste. Stir to combine and heat through, about 3-5 minutes, top with cilantro and serve!

You can add chicken or any veggies you have on hand and/or your family likes.

I served this to my family and nobody noticed the rice was cauliflower. Give it a try. Imagine getting this into your family rotation - at least one day in the week you have them eating more vegetables than you thought possible!