Cauliflower "Fried Rice"

2 heads cauliflower, cut into bite-sized pieces

1 cup frozen peas, thawed

2 carrots, diced

3 tablespoons coconut oil

5 tablespoons fermented tamari sauce, plus more to taste

3 large eggs

4 scallions, white and green parts, chopped

Place half the cauliflower pieces in a bowl of a food processor. Pulse for 12 to 15 one-second pulses, or until the cauliflower is about the size of grains of rice. Transfer to a bowl and repeat with the rest of the cauliflower.

Place the peas and carrots in a small saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 8-10 minutes. Drain.

Heat a large skillet over medium heat for 2 minutes. Add the coconut oil and swirl to coat. Add the cauliflower and tamari and cook, stirring occasionally, until the cauliflower is hot and coated with tamari, about 3 minutes. Move the cauliflower to the outside edge of the pan to make space for the eggs. Crack the eggs into the center of the pan and scramble them there, then stir them into the cauliflower. Add the peas, carrots and scallions and cook, stirring, for about 2 minutes, until all the ingredients are incorporated and hot. Season to taste with a bit more tamari if needed. Serve immediately.

Serves six.

Nutrition values per serving: 182 calories (50 percent from fat), 10.1 g fat (5.1 g saturated), 16.8 g carbohydrates, 6.1 g fiber, 9.6 g protein, 106 mg cholesterol, 843 mg sodium.

Paleo/dairy-free adaption: Use coconut aminos in place of the tamari.

SaltSense: Using reduced-sodium, gluten-free tamari sauce reduces the sodium per serving to 577 mg.

"The Grain-Free Family Table" by Carrie Witt (2014, William Morrow)