1 small head cauliflower, separated in florets or 16 oz. riced cauliflower
3 bacon slices, cut into small pieces
2 large eggs
Celtic Sea salt
Freshly ground black pepper
1 small onion, minced
4 oz. crimini mushrooms, stemmed and thinly sliced
1-inch ginger knob, peeled and grated with a microplaner
2 T. coconut aminos
2 scallions, thinly sliced
2 T. chopped cilantro leaves
2 T. chopped basil
1 T. chopped mint
Splash of coconut vinegar or rice vinegar (optional)
Splash of Red Boat Fish Sauce
- Pulse the cauliflower florets in the food processor until the pieces resemble rice or couscous.
- Place diced bacon into a large cast-iron skillet over medium heat and fry until the bits are crispy.
- While bacon is cooking, whisk two eggs in a small bowl with salt and pepper.
- When bacon is done, remove with a slotted spoon and set aside.
- Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.
- Turn cast iron skillet to medium-high heat and add the chopped onion and a dash of salt and pepper. Once the onions are soft, add sliced mushrooms, another sprinkle of salt and pepper and stir-fry until mushroom liquid has evaporated and the mushrooms are gently browned.
- While mushrooms are cooking, peel ginger with a vegetable peeler and microplane it.
- Once mushrooms are cooked, add ginger and stir for 30 seconds or until fragrant. Toss in the cauliflower and sprinkle with more salt and pepper.
- Place lid on the skillet and reduce heat to low. Cover and cook for about 5 minutes. When the cauliflower is tender but not too mushy, add coconut aminos, herbs, and sliced egg omelet. You can also add a little coconut vinegar to add a bit of tang to the dish.
- Finish with a splash of fish sauce for good measure! Taste for seasoning and adjust if necessary.
- Sprinkle with reserved crispy bacon before serving.
Inspired by nomnompaleo.com