Cauliflower "Fried Rice" - from SkinnyTaste.com

Servings: 4 • Size: heaping 1 1/3 cups • Old Points: 2 pt • Points+: 3 pts Calories: 108 • Fat: 3 g • Carbs: 14 • Fiber: 6 • Protein: 9 g • Sugar: 1 Sodium: 868 mg • Cholesterol: 47 mg

• Ready In: 25 mins
• Serves: 4
• Yields: 4 1 1/3c heaping

Ingredients

• 1  head cauliflower, rinsed or 24  ounces cauliflower
• 1  tablespoon  sesame oil
• 2  egg whites
• 1  large egg
• 1  pinch salt
• 1⁄2 small onion, diced fine
• 1⁄2 cup  frozen peas and carrot
• 2  garlic cloves, minced
• 5  scallions, diced, whites and greens separated
• 3  tablespoons soy sauce

Directions

1. Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
2. Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
3. Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside.
4. Add the sesame oil and saute onions, scallion whites, peas and carrots and garlic about 3 to 4 minutes, or until soft.
5. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg then remove from heat and mix in scallion greens.