Updated Apr 6, 2017Chatelaine
medium cauliflower, about 1.2 kg, cut into florets
sesame oil, divided
skinless, boneless chicken breast, finely diced
garlic cloves, minced
red bell pepper, diced
low-sodium soy sauce
green onion, thinly sliced
- PULSE cauliflower in a food processor until it resembles rice. It should measure about 7 cups.
- HEAT an extra-large non-stick frying pan over medium-high. Add 2 tsp sesame oil, then eggs. Stir often until eggs are softly set, 1 to 2 min. Transfer to a small bowl.
- ADD remaining 2 tsp oil to pan, then chicken and garlic. Cook until no pink remains, about 3 min. Add peas, corn, bell pepper and salt. Cook, stirring often, until pepper is tender, 5 to 6 min. Stir in cauliflower, eggs, soy and hoisin. Season with fresh pepper. Sprinkle with green onion.
NutritionCalories 270, Protein 22 g, Carbohydrates 24 g, Fat 10 g, Fibre 6 g, Sodium 771 mg. Excellent source of vitamin A
Chatelaine Quickies: Cauliflower hummus