1. 1 head of cauliflower
  2. 2 organic, free-range eggs
  3. 1 tablespoon of sesame oil
  4. 2 cups of organic frozen mixed vegetables (ex. peas, carrots & corn)
  5. 5 scallions, chopped
  6. 3 cloves of garlic, minced
  7. 3 tablespoons of wheat free tamari or soy sauce
  8. pepper


  1. Chop cauliflower into florets.
  2. Using a food processor/blender, place cauliflower florets in about a cup at a time and pulse until broken down into “rice”. try not to over process.
  3. Spray a large frying pan with oil and scramble the two eggs. Set the eggs aside.
  4. In the same pan, add the tablespoon of sesame oil over medium heat.
  5. Add the minced garlic and sauté for a minute.
  6. Add the mixed vegetables and scallions and sauté for 2-3 minutes.
  7. Add in the riced cauliflower, wheat free tamari/soy sauce, and a few dashes of pepper, and sauté for about 5-6 minutes until cauliflower is tender.
  8. Lastly, mix in the scrambled egg.
  9. Top with scallions and a sprinkle of pepper.