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