Makes 6


1 head cauliflower, leaves and stem


2 teaspoons canola oil

4 extra-large eggs, lightly beaten

3 cloves garlic, minced

One 2-inch piece fresh ginger, peeled and grated

2 medium carrots, diced small

1 cup snow peas, cut into bite-size pieces

or 1 cup frozen peas, thawed

¼ cup thinly sliced scallions, reserved from cucumber salad

¼ cup plus 2 tablespoons low-sodium soy

sauce, plus more for serving, optional


1. Cut the cauliflower into chunks. Working in batches, grate the cauliflower until

coarse in texture, like rice.

2. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble.

Transfer the eggs to a plate and set

aside. Heat the remaining 2 teaspoons

canola oil. Add the garlic and ginger and

cook, stirring constantly, about 1 minute.

Add the snow peas, if using, and

carrots, scallions, and cauliflower. Stir-fry

until the vegetables are tender, about 5


3. Stir the thawed peas, if using, and soy

sauce into the cauliflower mixture. Cook

an additional minute or 2, or until the

peas are warmed through. Stir the

cooked eggs back into the mixture.

4. Serve with a side of cucumber salad.

Per serving: Per serving: 113 calories, 5 g fat, 160 mg cholesterol, 630 mg sodium, 338 mg

potassium, 10 g carbohydrates, 3 g fiber, 4

g sugar, 8 g protein