Cauliflower Fried Rice

I found this recipe on Spicy Perspective and was intrigued. (Check out her original recipe for pretty pictures since I have none.) I must have been in a cauliflower mood, as weird as that sounds, because I bookmarked three recipes for cauliflower in the space of a day or two. Of the three recipes, this is the only one I plan to repeat on a regular basis. The other two were just meh.

This tastes quite like fried rice, and I pretended it was healthy despite the copious amount of bacon grease I incorporated into the wonderful flavors. This is worth a try, even if you don't normally like cauliflower as long as you can get over the mental hurdle. If someone you love doesn't like cauliflower, see if you can trick them ... or am I the only one who "poisons" my husband?

Cauliflower Fried Rice
1 head cauliflower
5 slices thick cut bacon, chopped
1/2 cup diced onion
1 Tbsp. freshly grated ginger
3 cloves minced garlic
1 cup shredded carrots
1 cup frozen peas
1-3 Tbsp. soy sauce
1 tsp. sriracha or chile paste
3 eggs

Cut the cauliflower into florets, and place in the food processor. Pulse until it roughly resembles rice.

Heat a large wok (or skillet) over medium high heat. Add the bacon and onion to the skillet, and fry until the bacon is crispy. Remove with a slotted spoon, and set aside.

Add the ginger, garlic and carrot. Stir fry 2 to 3 minutes until carrots are tender. Use a slotted spoon to transfer to the dish with the bacon mixture.

Next add the cauliflower to the wok. Stir fry for 3 to 5 minutes until soft, but still firm. Add all the cooked ingredients back to the wok, along with the frozen peas, soy sauce to taste and chile paste. Toss and cook until the peas are warmed through. Add in the eggs, and stir gently to incorporate. Cook, stirring often, until eggs are done, about 2 to 3 minutes. Serve warm. Makes 4 generous portions.