Cauliflower "fried rice"

This is pretty awesome.  It's lighter than rice and definitely not rice but you might able to come close to fooling someone.  It's just really delicious.  Make it with veggies for a side dish or add in tofu or chicken for a complete meal.

Check out the original recipe here.

And my slightly modified one:

Cauliflower "fried rice"

1 medium head cauliflower
1 tbsp sesame oil
2 eggs (or use egg whites)
oil
1 small onion, diced fine
1/2-2 cups veggies (peas, carrots, peppers, beans, etc)
2 garlic cloves, minced
3 tbsp soy sauce, or more to taste
Cooked tofu or chicken (optional)

Chop cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Beat eggs with a fork.
Heat a large saute pan over medium heat with oil. Add the eggs and cook like scrambled eggs.  Set aside.

Add the sesame oil and saute onions, garlic, and veggies about 3 to 4 minutes (or more depending on the vegetable) or until crisp tender.  Remove from heat and set aside.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg and veggies and optional protein.  Add soy sauce to taste.  Heat just until everything is hot.  Serve.  Love.

Mongolian-ish Stir Fry

This is so simple and so good.  We mostly make it with tofu but I really want to make it with chicken and shrimp, since the kids still arent thrilled about tofu.

update: We made it with chicken and shrimp tonight and everyone was happy!

Eliza's Mongolian-ish Stir-fry
Serves 4 adults

1 block extra firm tofu, pressed and cubed*
2 teaspoons oil for frying
carrots, cut into matchsticks
1/2 teaspoon fresh ginger, grated (I've made it without it, but it's so good with it)
1 clove garlic, minced
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
splash of maple syrup
green beans, defrosted and cut into bite size pieces
1 scallion chopped (I didnt have, it's a garnish)
fresh lime juice (I always forget it)

Heat oil in a skillet over medium-high heat.
Add the tofu and carrots to the hot skillet and cook until browned on all sides.
While the tofu is cooking, combine the ginger, garlic, soy sauce, sesame vinegar, and maple. Mix well.
When tofu has browned, add the sauce and green beans, stir until sauce thickens.
Serve with brown rice, rice (our favorite!) or soba noodles, and garnish with green onion and a squeeze of lime.

*After trying many different techniques, I finally found one that works best for pressing tofu.  I wrap it whole in 3 paper towels (I'm going to try a dish towel next!) and place it on a cookie cooling rack under a cast iron pan for hours.  I like to start pressing it over lunch for dinner.  After it's pressed, I cube it.