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Like other members of the cruciferous family, cauliflower takes on a pungent, sulfur odor when overcooked. So the key to this dish—as it is with any dish containing cauliflower—is light handedness. In this recipe quickly cooked ground raw cauliflower offers an interesting alternative to rice that can add variety to your diet. For a vegan version of this dish, omit the eggs.

Yields – 4-6 Servings

Prep Time – 20 Minutes

Cook Time – 25 Minutes

Ingredients

• 1 small head cauliflower
• 2 eggs (organicly sourced)
• 3 tablespoons olive oil
• 1 cup diced sweet onion
• ¼ pound cremini mushrooms, trimmed and sliced
• 1 clove garlic
• 1 cup English peas (may use frozen)
• ¼ cup minced spring onions
• 2 tablespoons minced parsley
• Salt and pepper to taste

Instructions

Step 1

Trim the tough outer leaves and stem from the cauliflower. Cut the florets into 2 inch pieces and process with a pulsing action until evenly ground into pieces approximately the size of rice. Set aside.

Step 2

In a small mixing bowl, beat the eggs with a pinch of salt and pepper until fluffy. Heat about 2 teaspoons of oil in a small skillet. Add the eggs and cook, stirring often, until they are softly scrambled. Remove from the heat, transfer to a bowl to stop the cooking and set aside.

Step 3

Heat the remaining oil in a 10-inch skillet over medium high heat until hot, but not smoking. Add the onions, toss to coat with oil and cook, stirring often, until translucent, about 10 minutes. Stir in the mushrooms and using a garlic press, add the garlic. Cook, tossing as needed, until the mushrooms are soft, about 8 minutes.

Step 4

Add the cauliflower and peas, continue to cook for just a few of minutes to heat thoroughly. At the very end add the cooked eggs, spring onions, parsley, salt and pepper. Taste and adjust the seasonings, then turn out into serving dishes.