Description
A lightened-up version of flavorful fried rice, all served in a fabulous one-dish-dinner. Serve with protein on top for a main dish, or without for a side.
Ingredients
- 2 1/2 teaspoons olive oil, divided
- 2/3 cup diced onion
- 1/2 red bell pepper, diced
- 2 teaspoons minced fresh ginger
- 2–3 cloves garlic, minced or pressed
- 4 cups crumbled cauliflower
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups bagged coleslaw cabbage mix
- 3–4 tablespoons chopped green onion
- 3–4 tablespoons chopped cilantro
- Optional: Shredded Kalua Pork
Instructions
- Heat an extra large saute pan to medium heat. Add 1 1/2 teaspoons olive oil and swirl to coat pan. Add onion and bell pepper and cook for 4-5 minutes, until tender. Add both ginger and garlic and saute about 1 minute, until fragrant.
- Drizzle in remaining 1 teaspoon of olive oil and add cauliflower. Increase heat by just a bit and toss to cook until tender, about 3-4 minutes. Move mixture to one side of pan and add shredded cabbage mix to the other side. (I often give the cabbage a spray of nonstick spray, which helps it cook and brown better- or an extra drizzle of olive oil.) Cook for about 2 minutes until just wilted and slightly brown on edges.
- Turn heat off and mix everything together. Stir in green onion and cilantro. Taste, and season with additional salt and pepper if needed.
- Divide into servings and top with pork if desired.
- Yields: 2-3 large main dish servings or 4-6 side dishes.