Cauliflower "rice" stir-fry

1 head, medium (5-6" dia) Cauliflower, raw
4 clove Garlic
.5 cup, chopped Onions, raw
2 tbsp Olive Oil
0.25 cup kernels Yellow Sweet Corn, Frozen
0.5 cup Peas and carrots, frozen
.5 tsp Pepper, black
0.25 tsp Crushed Red Pepper (by BACORONA)
1 tsp Lea & Perrins Worchestershire Sauce (by VIKING_BEAR)
2 serving Eggs - Scrambled - 1 Large Egg
1 serving 1 Med. Green Bell Pepper

I actually used avocado oil when I made this, but put olive oil in the list since most people won't have avocado oil.
If cholesterol is a problem area, you can leave the scrambled eggs out for a yummy vegetarian treat.
I added garlic shrimp and Old Bay seasoning to my lunch, but it will work as a great side to many things.
Hope you enjoy!

Using food processor, finely chop cauliflower into "rice" size. It should make about 2 cups of the rice when done. Set aside.

Scramble 2 eggs with no oil, can use cooking spray. Finely chop eggs and set aside.

Heat oil in large skillet on medium-high, saute onions, garlic (minced or chopped), bell pepper (choppped) for several minutes.

Add black pepper and crushed red pepper. Add more to taste if desired. Stir well.

Pour in the cauliflower rice and mix well with the saute. Allow to cook on low-medium heat for about 10 minutes stirring occasionally.

Add worchestershire sauce and mix well.

Add frozen peas,carrots, and corn. Stir in and allow vegetables to heat through, stirring occasionally.

Add chopped up scrambled eggs and mix evenly.





Serving Size: makes 4 1-cup(ish) servings

Number of Servings: 4

Recipe submitted by SparkPeople user DRAGONLADYCLASH.