cauliflower fried rice

in an effort to utilize the leftover cauliflower from this grilled cauliflower steaks recipe, i found this fried rice recipe. i was really surprised at how much i enjoyed the flavor and texture and didn't miss the actual rice in the slightest. again, this was one the entire family enjoyed. i found it at eatingwell.com. since i didn't need it to be vegan, i added a couple of eggs while cooking the cauliflower. 

doubling the recipe was about right for my family of seven of mostly light eaters. tripling it allowed us to have some leftovers. we really liked it served with hoisin sauce drizzled on top.

ingredients

* 3 T peanut oil, divided
*3 scallions, sliced
* 1 T grated fresh ginger
*1 T minced garlic
* 1/2 C diced red bell pepper
* 1 C halved snow peas
* 1 C shredded carrots
* 1 C frozen shelled edamame, thawed
* 4 C riced cauliflower (pulse cauliflower in food processor til texture is right)
* 1 or 2 eggs
* 1/3 C roasted cashews
* 3 T soy sauce or tamari
* 1 t sesame oil

directions

Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate. Add the remaining 2 T oil to the pan. Add cauliflower and eggs and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with soy sauce and sesame oil and stir til combined. Serve with cashews on top.

•