Grated cauliflower soaks up a flavorful base of sautéed garlic, ginger, scallion, miso and coconut aminos. Once the ingredients are prepped, this dish comes together in under 15 minutes, all in one pan.
Ingredients
3 cups grated Cauliflower
1 White Onion, minced
2 Garlic Cloves, minced
1 teaspoon fresh Ginger, grated
3 Scallions, finely sliced
1 cup Mushrooms, chopped
1/2 cup Frozen Peas, thawed
2 cups Green of Choice, finely chopped
(Kale, Spinach, Pea Shoots…)
1 tablespoon Sesame or Coconut Oil
2 tablespoons Miso Paste
2 tablespoons Coconut Aminos
Salt to taste
2 Eggs, whisked
To Serve
Sesame seeds
Avocado
Cilantro/fresh herbs
Something fermented!
Method
Using a large grater, shred a cauliflower head into rice sized pieces—you should have around 3 cups. Prep the rest of the ingredients. Heat oil in a large pan and sauté onion until soft. Then add the garlic, ginger and scallions, once fragrant, mix in the miso and coconut aminos. Next add the mushrooms, peas and greens, sauté until cooked. Then, add the grated cauliflower and cook for around 5 minutes until soft. Lastly, clear a space in the center of the pan to pour the egg and scramble it. Feel free to omit this step to keep it plant-based. Mix everything together, and serve! Garnish with desired toppings.
Serves
3
