Riced Cauliflower?

I’ll admit. I’m a skeptic. Okay, I was a skeptic. However, there’s a possibility I’ve been converted. Here’s the deal, I had roommate who was doing the whole Keto thing. I’m not discussing the pros or cons of the Keto diet. I’m here to talk about Cauliflower. Not my favorite vegetable. Not my least favorite vegetable either. Cauliflower is the one I’m never excited to see in my steamed veggies at a restaurant, but I don’t not eat it. I can’t say I’ve been on board with this whole riced cauliflower, cauliflower pizza crust, mashed cauliflower craze I’ve seen all over my social media. However, I tried the riced cauliflower, and I…didn’t hate it.  Okay, fine, I went back for seconds.

I made chicken fried rice with frozen riced cauliflower. It tasted like…chicken fried rice, and it was quicker and easier to cook. I’m still unsure about the cauliflower pizza crust or the mashed cauliflower, but I may be less hesitant about trying it.

If you’d like to try chicken friend riced cauliflower, do it! The recipe is below.

Ingredients:

1 package riced cauliflower with peas and carrots (you can get plain and add frozen stir fry vegetables, frozen mixed vegetables…whatever you think would be tasty)

2 boneless skinless chicken breasts

2 Tablespoons butter

1 egg

Soy sauce to taste

Directions:

In a large skillet, melt your butter. I like to use real butter, because you can brown it and add a bit of a nutty flavor. Dice chicken and cook in hot buttery skillet until done. While the chicken is cooking, thaw the riced cauliflower and spread on a paper towel to drain. Remove chicken and pat the cauliflower to remove as much moisture as possible. (if you don’t do this, it gets chewy) Gracefully dump the cauliflower in the same skillet you cooked the chicken in. Don’t worry about any butter or pieces of chicken left in the skillet. This is what gives it extra flavor! Add your frozen vegetables and heat the veggies through before adding the chicken back into the skillet. Make a hole in the center of the skillet by pushing the rest of ingredients to the side. Crack an egg in the center of the hole you just made and scramble it. Once the egg is cooked, slowly mix the rest of your ingredients in. Start with the bits nearest to the egg, and work your way to the edge to make sure the egg is evenly distributed. Add a bit of soy sauce to taste, and voila! Chicken Fried Riced Cauliflower!