This Cauliflower is perfect for those of you watching your carbs – and it tastes wonderful!
4 oz chopped pancetta
1 bag of cauliflower rice
Salt and pepper
2 tbsp ghee or olive oil
1 yellow onion minced
8 oz crimino mushrooms, chopped
1 inch piece ginger, minced
2 tbsp coconut aminos or soy sauce
1 tsp cocnut or rice vinegar
1 tsp fish sauce
8 scallions, sliced thib
1/4 c cilantro, chopped
Cook pancetta in a large pot until crispy, set aside on a paper towel to drain.
Whisk the eggs, cook in a pan with the pancetta drippings over medium heat and fry the egg into a thin omelette. Remove from pan and let cool, then slice into thin strips.
Melt the ghee, add the onions and mushrooms and cook until translucent. Add the cauliflower and ginger and cook over low heat for 5 minutes until tender.
Season with coconut aminos, coconut vinegar and fish sauce. Stir in remaining ingredients and serve.
Serves 4 – 6.