10-15 ounces fresh cauliflower, grated, about 1/2 head
2 cloves garlic, minced
Cooking oil, 2 tablespoons to 1/4 cup
1/4 cup soy sauce
1 teaspoon sesame oil
1 egg, beaten
3 green onions, chopped
Dash pepper, optional
Heat the oil in a wok or large non-stick skillet on medium to medium-high.
Add the cauliflower and garlic; stir-fry until the cauliflower is nearly tender, but not mushy.
Stir in the soy sauce and sesame oil.
Push the cauliflower to one side of the pan; pour in the beaten egg. Lightly scramble the egg briefly then mix into the cauliflower.
Add the green onion and pepper, if using, and toss.
Do not follow ingredient for soy sauce. Add a little to taste, then add more if needed.
Per 1/6 recipe: 86 Calories; 6g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/8 recipe: 64 Calories; 5g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs