Health-Bent's dish was a huge hit with me and the caveman. To date I haven't tried my kids out on any of my cauliflower "rice" concoctions though. Every time I chop or cook the vegetable, both wrinkle their noses at the sight and smell.
Even though I've grown to love cauliflower rice, I still agree with them on the odor! I decided to try out a little ingenuity, however, to try to win my brood over. I cooked tonight's dinner while they were still in school, so upon their return the only scent wafting through the kitchen was that of my vanilla candle.
I also adapted dinner to make it more kid-friendly: little spice and no mushrooms, with a little bacon thrown in for good measure.
I'm pleased to say they both devoured their dinners, and didn't even notice they were eating cauliflower! As written this dish *is* on the mild side, but you can always finish it off with a little sriracha as I did.
Cauliflower Fried "Rice"
1 head cauliflower
3 slices bacon, chopped
1 tbs. olive oil
4 minced garlic cloves
1 inch nub of ginger, peeled & grated
1 lb. pork tenderloin
4 sliced green onions
3 tbs. coconut aminos
freshly ground pepper
3 eggs, beaten
minced cilantro, for garnish
sriracha sauce (optional)
Chop cauliflower into small florets and run through a food processor until it's rice-like in texture. Remove to a bowl.
bacon in a skillet until crisp and remove to a paper towel. Pour all
but 2 tsp. of bacon grease out of skillet. Add 1 tbs. olive oil and heat
Add ginger and garlic, cooking for only one minute.
Return bacon to pan along with pork, green onions, coconut aminos and riced
cauliflower. Season with fresh pepper.
Stir to combine and cook, stirring occasionally, until pork is no longer pink and cauliflower is soft.
Push meat and vegetables to the side of the pan and add eggs. Cook, stirring constantly, until cooked but still wet. Once eggs are set, stir them into the rest of the mixture.
Taste for seasoning and garnish with minced cilantro and drizzle with sriracha sauce, if desired.