This recipe was inspired by a marinade my mama told me about. She’s my support system, doing this diet not for herself but for me 🙂 It was delish! The cauliflower rice was something I was always afraid to try because the thought of mock potatoes or rice that was cauliflower (something I am not a huge fan of) sounded gross. But, it was actually quite flavorless and took on the flavor of the stir fry. It was very good! I was impressed.
Stir Fry Veggies of your choice (I used zucchini, carrots, onions, green beans, and sugar snap peas)
Butter for Frying and seasoning “rice”
Meat of your choice (I used steak) thinly sliced or chopped
About 1 tbls. olive oil
salt and pepper
Thinly slice or chop your meat and place in a bag or bowl with the zest of half the lemon. Juice the whole lemon into the marinade and add the oil. Let this sit at room temperature for no longer than an hour. Start cooking by frying veggies in a pan with butter on medium heat. I cooked these for quite awhile because I can only handle very cooked veggies, but you can cook them to your liking (cover for longer cooking, leave uncovered for a faster fry). Add zucchini/squash type veggies and garlic last as they take less time to cook. Use salt and pepper to taste. While the veggies are cooking, “rice” as much cauliflower as you will need using a food processor, blender, or by hand. Be careful not to over blend as it will be more like mashed potatoes (still tastes good!). Place in a microwave safe bowl, add butter and salt to flavor. Cook until steaming and tender (usually a few minutes will do the trick depending on the amount). Add the meat to the veggies with all the juices from the marinade when the veggies are about done. Let this cook until the meat is done. Serve atop a bed of “rice.”