Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Cauliflower Fried Rice
Total time: 25 minutes
7.5 grams of fibre per serving
Food processor, Measuring cups, Measuring spoons, Wok, Saucepan
Soak the dried Shiitake mushroom in hot water for 1 hour or until softened. Slice them thinly. Set aside.
Dry toast cauliflower florets until crispy.
Place half of the florets into a food processor and pulse about 20 times until they are broken into tiny pieces. Remove from the food processor and repeat with the other half of the florets.
Heat the canola oil in a wok over medium heat. Stir fry garlic, onion, scallion, carrot, and bell peppers until slightly softened.
Add the cauliflower rice, Shiitake mushrooms and shoyu. Mix well.
Stir fry for 2 minutes or until the cauliflower rice has softened.
Add ground pepper and salt to taste.
On the side, poach an egg and serve it on the cauliflower rice.
NUTRITION INFORMATION (PER SERVING)