Cauliflower Fried Rice with Sausage

This is easy and qwik to whip up without much preparation, it includes plenty of vegetables with a reasonable amount of protein from the sausages.

Keyword: Cauliflower Fried Rice with Sausage, Clean Eating, Healthy Cooking, Healthy Eating, Healthy Recipe, Healthy Recipes, Paleo, Paleo Diet, Paleo Pete, The Complete Gut Health Cookbook'

Servings: 4

Ingredients

1 head of cauliflower (about 1kg) separated into florets (discard the stalk)
4 Tbsp coconut oil
4 eggs whisked
5 beef, chicken, or pork sausages
1 onion finely chopped
½ red capsicum finely chopped
1 small red chilli deseeded and finely chopped
2.5cm (1 inch) piece of ginger finely chopped
2 garlic cloves finely chopped
2 Tbsp tamari or coconut aminos
2 spring onions thinly sliced
2 Tbsp chopped coriander leaves plus extra leaves to serve
sea salt and freshly ground white pepper
black and white sesame seeds toasted, to serve

Instructions

Place the cauliflower in the bowl of a food processor and pulse until it resembles grains of rice. Set aside.
Melt 1 tablespoon of the coconut oil in a wok or large frying pan over medium-heat. Pour in the whisked egg and tilt the pan so it covers the base. Cook for 3 minutes, or until the egg is set. Remove, slice into thin strips and set aside.
Wipe the wok or pan clean with paper towel, then melt 1 tablespoon of the remaining coconut oil over high heat. Add the sausages and cook for 5 minutes, or until lightly golden and half cooked through. Remove the sausages from the pan and, when cool enough to handle, cut into bite-sized pieces. Set aside.
Melt the remaining coconut oil in the wok or pan over medium-high heat. Add the onion, capsicum, chilli, ginger and garlic and stir-fry for 5 minutes, or until softened. Stir in the chopped sausage and cook for 3 minutes, or until the sausage is almost cooked through. Add the cauliflower and cook for 2-3 minutes until tender. Add the egg strips, tamari or coconut aminos, spring onions, coriander and salt and white pepper and stir-fry for 2 minutes, or until everything is heated through and well combined.
Spoon onto a platter and serve with the extra coriander leaves, a sprinkle of sesame seeds and sriracha chilli sauce on the side (if using).

Notes

From: Evans, Pete; in The Complete Gut Health Cookbook (2016) Pan MacMillan