Asian Cauliflower Rice (great for all phases)
1 small head of cauliflower, separated in florets
2 large whole eggs and 2 egg whites
1-inch knob of ginger, grated with a microplane
1 small onion, minced (phase 4 only)
4 ounces of sliced mushrooms
2 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
Freshly ground black pepper
Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.
Whisk eggs in a small bowl, then pour into a hot greased skillet and cook a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.
In a preheated skillet to medium-high heat and added the chopped onions (phase 4 only) Once the onion softened, toss in the sliced mushrooms and stir-fried everything until the mushrooms were browned.
After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper.
Put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), add the herbs, and the sliced egg omelet.