This week I've decided I'm going to start eating a more plant based diet. It's something that my subconscious has been slowly seeming to lead up to for the past months, and honestly I hadn't really noticed until I sat down to write out my weekly meal plan for myself last week.

I think what really got my wheels spinning on 'plant based' meals was a quote that I heard a long time ago.

"Eat food. Not a lot. And mostly plants." -  Michael Pollan

It's sort of been my mantra ever since I first came across it, though sometimes I stick to it more than others. I'm not saying I'm going vegan or vegetarian by any means, just that this is what I'm trying to do more actively at home and on a more regular basis. And one of the first things to come to mind with my veggie-forward thinking was this Cauliflower 'Fried Rice'.

Just like the name implies... this isn't really rice. it's rice cauliflower that's been cooked to take like one of my most favorite Asian inspired dishes - fried rice! Oh, yes. You know the stuff. It's usually packed with nothing good for you at all. But, today that changes!

This 'rice' is full of flavor, and while the texture is slightly different than that of rice, you really wouldn't notice the swap otherwise. It's a perfect alternative for those looking to lower calories or increase their vegetable intake.

I served my cauliflower with some steamed broccoli and crispy baked tofu to keep it all vegetarian, vegan, and gluten-free! For 100 calories, you sure get a heaping serving of those 'rice' too. Plus, it's rather filling.

Like I said, you won't miss the rice at all.

And honestly? This cauliflower version is... dare I say... easier than rice!

Cauliflower 'Fried Rice'
TheSkinnyFork.com

The Skinny:
Servings: 4 • Size: About 1 1/2 Cup • Calories: 100.2 • Fat: 3.1 g • Carb: 11 g • Fiber: 3.6 g • Protein: 7.9 g • Sugar: 2.6 g • Sodium: 442.4 mg

Ingredients:
3 C. Cauliflower Florets
1/2 Tbsp. Extra Virgin Olive Oil
1/2 C. Onion, Chopped
3 Garlic Cloves, Minced
1/2 C. Frozen Peas
1/2 C. Sliced Carrots
1 Whole Egg + 2 Egg Whites, Scrambled
3 Tbsp. Reduced Sodium Soy Sauce

Directions:

'Rice' your cauliflower by either using a cheese grated or pulse in a food processor for a bit; set aside.

Heat the 1/2 Tbsp. of oil in a large non-stick skillet over medium-high heat and add in the 1/2 C. onion and 3 garlic to cook for 2-3 minutes or until the vegetables are softening.

Add in the 1/2 C. frozen peas and  1/2 C. carrots and continue to cook for another 5 minutes or so until all the vegetables are cooked through.

Finally, mix in the scrambled eggs, 3 Tbsp. Reduced Sodium Soy Sauce, and the prepared cauliflower.

Continue to cook for another 2-3 minutes or until everything is hot and well combined.

Remove from the heat and enjoy right away!

I added a sprinkle of sesame seeds for color.