Categories: Appetizers/Side Dishes

Ingredients

• 1 large head cauliflower 2 tbsp coconut oil 1 medium onion 2 carrots, diced 1 green pepper, diced 3 cloves garlic, minced 8 oz sliced mushrooms 1 tbsp ginger, grated 4 large eggs 1 tsp toasted sesame oil 4 tbsp coconut aminos (more depending on taste) 5 gre

Directions

1. Cut cauliflower head into florets and pulse in batches in a food processor until rice or quinoa sized, but do not over-pulse. Set aside. Heat coconut oil in a wok or a skillet with large sides over medium heat and sauté onion, carrots and green pepper until soft making sure not to brown them, about 8-10 minutes. Add garlic and ginger and sauté for 30 seconds. Add mushrooms and continue to sauté until mushrooms are cooked soft. Crack eggs into mixture and scramble until cooked. Add cauliflower, sesame oil and coconut oil to mixture and cook while stirring constantly. Cook cauliflower down until semi-soft, about 4-5 minutes, but do not overcook as it will begin to release moisture and may make the mixture semi-mushy. Remove from heat, mix in green onions and add salt to taste. – See more at: http://yumandyummer.com/category/food/paleo-recipes/#sthash.1hAHeVoP.dpuf

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