In our farmer's market veggie box we got a small 1 1/2 lb. purple cauliflower. I could have just roasted it, but it would not have been enough for lunch, so I made a cauliflower fried rice instead. I had the ingredients on hand, including a freezer burned 10oz box of mixed veggies, but the key to this is the food processor. That is what will create the "ricing."

Also, because the cauliflower is purple, it turned my scrambled eggs a weird blue green color, but it did not affect the taste. Boy 3 said it had the texture of quinoa. I think it is good as long as you don't think it should have the same texture as fried rice. 

Cauliflower Fried Rice

Ingredients:

• 1 head cauliflower, florets put into a food processor and pulsed to rice size
• 1 10 oz box frozen mixed vegetables, rinsed and drained, not necessarily thawed
• vegetable oil for frying
• 2 large eggs, beaten
• salt
• 5-6 green onions, sliced, white parts separated from green (1 cup total)
• 3 garlic cloves, minced
• 1 T finely minced ginger
• 4 - 5 T shoyu
• 1/4 tsp crushed red pepper flakes
• 1 tsp sugar
• 1 tsp rice vinegar
• 1 tsp sesame oil

Directions:

1. Since this is a stir fry, prep all the ingredients before starting. In a deep pan or wok, add oil and scramble the eggs. Add a little salt to taste and set scrambled eggs aside. 
2. In same wok, add about 3 T oil, add garlic, ginger and whites of green onion. Mix and fry without burning in. You just want it to soften and flavor the oil, 3-4 minutes on medium. Mix the shoyu, red pepper flakes and sugar in a small bowl so that the sugar melts. Add cauliflower rice and sauce. Mix and cook until the sauce is incorporated. It seems like a little sauce, but it is enough because the cauliflower will use its liquid to evenly distribute the sauce. You can always add more later.  Stir through about 3 minutes.
3. Add the mixed vegetables, continue cooking until the cauliflower rice is tender crispy and the vegetables are warm.
4. Stir in the sesame oil and rice vinegar, the scrambled eggs and the rest of the green onions. Taste and adjust seasonings.