With the weekend approaching, it’s easy to succumb to all the take out options that are available on what seems to be every street corner in town. I don’t know about you, but if we ever do take out, it’s either pizza or Chinese food. I’ve created my fair share of Asian inspired dishes, but nailing that Chinese take out flavor is a task I have yet to master. Also, I know it’s probably not the BEST food I can put in my body, so I try to make that a rare treat and instead create healthy versions of my favorite unhealthy foods.

So when the whole substituting cauliflower for rice or wheat/flour became a thing, I wanted to jump right on it. Last night I was pleasantly surprised about how GOOD this recipe came out, and knew I had to share it with all of you ASAP. You can’t beat a replica dinner under 230 calories versus takeout that will end up being right around 600 calories. You CAN have your cake and eat it too.

Side Note: I like to be honest about how this stuff actually tastes (example: spaghetti squash, although delicious, does not taste like spaghetti). The cauliflower resembles couscous more than rice in this recipe, just so you know 🙂

We eat so much chicken I’m actually surprised we haven’t sprouted feathers and tried to climb in our neighbors chicken coup yet, so I chose to switch it up and use pork this time. But you can use whatever meat you’d prefer for this meal, or leave it as a vegetarian dish if you’d like to take that route.

Start by heating up a pan with 2 tablespoons of sesame oil (or coconut oil would work). Once hot, throw in the diced pork and let cook. I sprinkled a little brown sugar and ground ginger on top while cooking for extra flavor. Not a ton, just a large pinch of each.

Meanwhile, roughly chop and then throw that head of cauliflower in a food processor till it reaches this consistency. Set aside for a bit, then empty into a cheesecloth or something similar (if you can see through it when you hold it up to the light, it will probably work). Try to squeeze as much moisture as possible out of the cauliflower. Don’t forget this step – it’s very important to achieve the rice like texture versus something more mushy.

Next, remove the pork from the pan and add the veggies! I used the frozen pea and carrot combo for convenience, but feel free to chop up your own carrots!

Add 2 scrambled eggs, these will cook very quickly. Right after add your cauliflower and mix around. This will take very little time to cook which is great! Top with the sauce mixture. Add a little sriracha for an extra kick!

Throw in that pork you set aside earlier and voila! An easy, healthy dinner you can whip up in less than 30 minutes. Life does not get better than this folks.

  • 1 head cauliflower, chopped into florets
  • 1 bag of frozen peas and carrots
  • 2 eggs, beaten
  • 2 Tbsp sesame oil
  • 1/4 up low sodium soy sauce
  • 1 Tbsp light brown sugar
  • 1/4 tsp. ground ginger
  • 2 thin boneless pork chops, chopped into bit sized bits
  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Heat a large pan or skillet over medium heat and drizzle in sesame oil. Add chopped up pork and sprinkle a pinch of brown sugar and ginger over the top. Cook till brown, then remove and put to the side.
  3. Add peas and carrots and saute until tender, about 2 minutes.
  4. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, and ginger; set aside.
  5. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  6. Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender. Add the pork again and mix to incorporate.
  7. Serve and enjoy!