Ingredients
1 medium head, about 24 oz cauliflower, rinsed
1 tbsp sesame (til) oil
2 egg whites sub- aquafaba, silken tofu or plain yoghurt
1 large egg OR sub- Tofu
pinch of salt
cooking spray
1/2 small onion, diced fine
1/2 cup frozen peas and carrots
2 garlic cloves, minced
5 scallions ( spring onion), diced, whites and greens separated
3 tbsp soy sauce, or more to taste
Method
Remove the core and let the cauliflower dry completely.
Coarsely
chop into florets, then place half of the cauliflower in a food
processor and pulse until the cauliflower is small and has the texture
of rice or couscous – don't over process or it will get mushy. Set aside
and repeat with the remaining cauliflower.
Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
Heat a large saute pan or wok over medium heat and spray with oil.
Add the eggs and cook, turning a few times until set; set aside. OR fry tofu either cut into pieces or crumbled, like scrambled eggs/ paneer burji
Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.Raise the heat to medium-high.
Add
the cauliflower "rice" to the saute pan along with soy sauce. Mix,
cover and cook approximately 5 to 6 minutes, stirring frequently, until
the cauliflower is slightly crispy on the outside but tender on the
inside.
Add the egg / Tofu then remove from heat and mix in scallion greens. Serve hot.