Ingredients
Method
- Remove the core from the cauliflower and roughly chop it into florets.
- Pulse the florets in a food processor until they reach a rice-like texture. Stop before it turns to paste.
- Beat the eggs with a pinch of the salt and set aside.
- Heat the avocado oil in a large skillet over medium heat.
- Add the onion, carrot and garlic and saute for 3 to 4 minutes until softened.
- Turn the heat up to medium-high, then add the riced cauliflower and the coconut aminos.
- Spread it out and let it sit for a minute at a time between stirs, until it begins to brown at the edges.
- Push the cauliflower to one side, pour the beaten egg into the empty space and scramble it, then fold it through.
- Take the pan off the heat, stir in the green onions and season with the remaining salt and the pepper.
