This one is for the bacon lovers! Fried cauliflower “rice” is an easy recipe, quick to make, and great for a full, satisfying weeknight meal. In my quest for healthy eating, substituting cauliflower for white rice is an excellent way to get more vegetables into your system. And I actually prefer the cauliflower over rice for both texture and flavor. This recipe is also highly customizable. Experiment with different veggies, meat, be creative! This recipe is paleo-friendly. I use coconut aminos as a substitute for soy sauce. Thanks to Nom Nom Paleo for the inspiration.

Ingredients:

4 strips of thick-sliced bacon (or more if you are a porcine connoisseur)
1 small to medium head of cauliflower
1 or 2 eggs
1 medium onion, diced (red, white or yellow, you choose)
salt and pepper
1- 1/2 cups of thinly sliced mushrooms
2 cloves of garlic, finely diced
2 TBS grated ginger (a frozen chunk of ginger with a micrograter is easier to grate and saves you the hassle of peeling it)
1 TBS coconut or rice vinegar
2 TBS coconut aminos (or soy sauce if you prefer)
1 TBS fish sauce
Chopped green onions and cilantro for topping

Directions:

Over medium heat, cook bacon in a large pan until crispy, about 10 minutes. Remove and set aside.

While the bacon is cooking, cut cauliflower head into roughly 1-inch chunks. Then add to a food processor and pulse until cauliflower has the consistency of rice grains. Don’t over process, as the cauliflower will get soggy. Set aside.

Whisk egg(s) and add to heated bacon grease. Season with salt and pepper and cook a thin omelete. Remove egg and cut or tear into small bit-size pieces. Set aside.

Over medium heat, add the onions to the bacon grease. If you don’t wish to cook your veggies in the grease, then drain and use 2 TBS of coconut oil.

When onions are soft and translucent, add the mushrooms and cook until browned.

Stir in ginger and garlic and cook about 30 seconds until aromatic.

Add cauliflower to the onions and rice, mix together, season with salt and pepper to taste. Then reduce heat to low, cover the pan with a lid, and cook for about 5 minutes, until cauliflower is tender.

Remove lid, and stir in vinegar, coconut aminos and fish sauce.

Top “rice” with bacon, eggs, green onions and cilantro.

Enjoy! Add a little sriracha sauce if you want some heat.