Friends, this year has been off to a great start, which I am so thankful for. I hope you’re with me on this one.
The New Year has welcomed me with open arms, as I officially started accepting new personal training clients, again. I have been working towards this goal ever since my wedding in August. So, it is very rewarding to finally begin seeing the fruition of my (continued) labor.
(If you are looking for a little extra accountability, encouragement, or guidance in your fitness journey, please see my Services page. I offer online and in-person training programs and I would love the chance to work with you!)
Anyways, Mama Sue is in town this week and I could not be happier. She is the Lorelai to my Rory. (Bonus points to all you other Gilmore Girl fans out there.) Some of our most treasured time together is spent in the kitchen- cooking, baking, and drinking wine (shocker). I blame our Italian heritage.
Last night, we enjoyed an awesome bottle of cab, while cooking salmon and cauliflower fried rice. We finished off the night with a Paleo Chocolate Lava Cake. Yes, it was a good night.
I’ve been making this Cauliflower Fried Rice for many years now.. Why it took me this long to blog, I do not know. Awhile ago, I shared my recipe for Fried Quinoa, which has similar ingredients and is just as tasty. So, we’re basically just swapping out the quinoa for cauliflower.
This dish can literally be made in 20 minutes, so it’s great for weeknights when time is limited. And, I’m willing to bet your family won’t know it’s not even rice.
In my opinion, the most delicious way to eat this dish is paired with salmon or shrimp. There is just something about fried rice with seafood… Am I the only one?! I’m hoping to share my favorite, super simple salmon marinade soon, which is my all-time favorite way to cook salmon. So, stay tuned!
- 12 oz chopped cauliflower
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup mushrooms, chopped
- 1/3 cup sweet onion, chopped
- 1/4 cup Bragg's Liquid Aminos (or more)
- 2 tbs sriracha hot sauce
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 1 tbs olive oil
- Wash, dry, and chop all vegetables.
- Prep a large skillet by heating olive oil over medium heat.
- Transfer cauliflower, carrots, celery, mushrooms, and onion to the skillet and turn up the heat to high.
- Saute on high, stirring often, for about 10 minutes or until the vegetables turn golden brown.
- Season with salt, pepper, and garlic powder. Add in the liquid aminos and sriracha. Stir well.
- Serve warm with salmon, shrimp, or steak.
