Cauliflower is one of the healthiest foods on earth. Filled with a rich supply of health-promoting nutrients; it has the ability to ward off cancer, heart disease and even weight gain. With the summer approaching and the increasing desire to keep the excess weight of the thighs; satisfy your tummy and your hips with a meal that is light on calories and filled with flavor.
1 large head of Cauliflower
1 lb. medium size shrimp (deveined)
2 large carrots (peel and diced)
2 large eggs
½ cup green peas
4 green onions (diced white and green too, separate the green)
1 garlic clove (minced)
1 cup of broccoli (chopped into small bite size)
½ cup of chopped cilantro
2 table spoon of soy sauce
1 table spoon of sesame seed oil
Bari’s Arbequina Olive Oil
Salt and pepper to taste
·Remove the core of the cauliflower
·Cut the florets into small sizes
·Place the cauliflower florets in a food processor until cauliflower is small and looks like rice
·Cover and set aside for 10 minutes
·After 10 minutes, transfer to paper towel and press to remove the extra moisture from the rice cauliflowers.
·Heat a wok or large skillet
·Add 2 tablespoon of olive oil
·Season shrimp with salt and pepper and cook until pink
·Remove and set aside.
·To the same skillet add 1 table spoon of olive oil
·Scramble the eggs and cook
·Remove and set aside
·In the same skillet add 2 tablespoon of olive oil
·Add the onions, carrots, broccoli and green peas and cook stirring frequently until broccoli and carrots are “al dente” (this should take about 5 minutes)
·Combine the cauliflower, garlic, and soy sauce stirring well
·Cook for about 10 minutes
·Then, add the cook shrimp, scramble eggs and sesame seed oil, chopped cilantro, salt and pepper to taste
·Cook for another 5 minutes on low.
·Add the rest of the chopped green onions before serving.