I’ve used cauliflower in place of rice and potatoes a number of times. It’s always good, but this is the first time I thought, “This tastes nothing like cauliflower!” I think that’s a win. 🙂

• Heat 2 Tablespoons of vegetable oil in 12 inch skillet.
• Add to skillet…
  • 1 head of cauliflower, riced
  • 8 ounces baby bella mushrooms, sliced
  • 4 green onions, sliced
  • 2 Tablespoons crushed garlic
  • 2 large handfuls of coleslaw mix
• Meanwhile, in separate bowl, whisk…
  • 5 eggs
  • 2 Tablespoons soy sauce
• Once vegetables are starting to soften, quickly stir eggs into skillet. Continue stirring until eggs are fully cooked.
• Serve with extra green onions, chow mein, hoisin, and garlic chili sauce.

Next time you are craving Chinese take-out, give this a try instead!