Author Notes
Nutrition Information (per serving): Calories: 442, Fat total: 31 g, Carbohydrates: 29 g, Cholesterol: 186 mg, Sodium: 592 mg, Protein: 19 g, Dietary Fiber: 6, Calories from fat: 63% —Tina Haupert
Ingredients
- Sauce
-
1/4 cup
creamy unsalted sunflower butter
-
2 tablespoons
freshly squeezed lime juice
-
1 teaspoon
minced garlic
-
1 tablespoon
soy sauce
-
1/2 teaspoon
rice vinegar
-
1 tablespoon
honey
-
1/4 teaspoon
powdered ginger
- Rice
-
1/2 tablespoon
vegetable oil
-
1/2
head cauliflower, broken into florets
-
2
eggs
-
2 tablespoons
finely chopped salted peanuts
-
2
green onions, chopped
-
1 tablespoon
chopped fresh cilantro
Directions
-
In a food processor, pulse the cauliflower until it forms rice-sized pieces. Measure out 3 cups.
-
In a small bowl, whisk together ingredients for sauce and set aside.
-
Add oil to a large pan on the stove top over medium heat.
-
Sauté cauliflower rice until semi-soft, al dente in texture.
-
Add eggs and scramble until fully cooked.
-
Once the eggs are finished cooking, remove cauliflower mixture from stove and stir in sauce and peanuts; fully combine.
-
Divide among two plates and top with green onion and cilantro and serve hot.
See what other Food52ers are saying.