Ingredients 1 head cauliflower 2 Tbsp olive oil 1 red bell pepper, cut into 1 inch pieces 2 green onions, thinly sliced 1 2-inch piece ginger, grated 1 Tbsp soy sauce, low sodium 2 tsp Garlic Chili Paste 2 tsp honey 2 eggs 1 cup peas 1 cup edamame (plain) Directions
Mise en Place
Cut bell pepper into 1 inch pieces Grate 1 2-inch piece of ginger Measure out peas and edamame
Prepare the Cauliflower
Cut cauliflower into florets, discard the tough inner core and leaves. Work in batches, transfer cauliflower to food processor or blender. Pulse until the cauliflower resembles rice, roughly 15 seconds. Do not over process into mush. (note – you can also substitute ready made, bagged fresh cauliflower rice) Cut red bell pepper into 1 inch pieces, thinly slice onions, and grate ginger. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add red bell pepper, green onions, and ginger. Cook and stir for 2 minutes. Add cauliflower rice, toss to combine and cook, covered, for 5 minutes. Stir halfway between once.
Prepare the Sauce
Whisk together soy sauce, garlic chili paste, and honey in a small bowl to make a sauce. Beat the eggs in a separate bowl. Push the cauliflower to one side of the skillet. Heat remaining olive oil onto empty side. Add the eggs and scramble until cooked, roughly 2 minutes. Remove skillet from heat and fold in eggs, sauce, and thawed peas and edamame.