Vegetable Fried Rice with Cauliflower (Gluten and Dairy Free)

Serves 4 



  1. Chop up the cauliflower to fit into a blender. Blend until it become rice like.
  2. In a medium to large pan add 1 tablespoon of oil over medium heat, chopped carrots and chopped celery, saute until carrots are soft and not crunchy (about 4 minutes).
  3. In a large pan add 1 tablespoon olive oil over medium heat. Then add all the cauliflower, sesame oil, rice vinegar, soy sauce, garlic powder and salt and pepper to taste. Cover with a lid and let it saute for about 10 to 15 minutes, while stirring it occasionally.
  4. Add carrots and celery to the cauliflower and mix well.
  5. In a small bowl scramble all the eggs. Add scramble eggs to a pan with a little oil over medium heat and scramble until fully cooked. Constantly move the eggs around so they don’t get over cooked. Place the scrambled eggs on a cutting board and chop into small pieces.
  6. Add eggs to cauliflower mixture.

Served in my Annieglass Bowl!



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