Fried "Rice"- it's Cauliflower!

I love Chinese food, but it always makes me feel icky after I eat it. So I found a recipe for Cauliflower "rice" and was extremely intrigued. So much so that I went home that night and made it.
Joshua saw that I was using cauliflower again and at first complained, and said why not real rice THEN! oh then he tried it and was in love with it. He actually said he liked it better with the cauliflower "rice" than with real. It as awesome because it stuck to all the tofu and veggies and kept the whole dish combined really well instead of seperating, also it was so fluffy, ah it's love. Plus it meant our meal was made entirely of veggies, except the tofu. Also no waiting for a rice cooker to finally finish up!

serves 2, but a whole cauilflower will make enough "rice" for 4 so you can just double everything below
1-2 tbs coconut oil
1/2 package of extra firm tofu, cubed
2 cloves garlic
1/4 medium onion
1/2 cup carrots, sliced
1 zucchini, sliced
1/4 tsp salt
2 cups cauliflower rice (see #3)
1 egg
handful green onions, diced
1-2 tbs soy sauce
few tbs of cashews, crunched up

1   heat oil in a skillet and brown both sides of the tofu, you may need to add more oil as you go
2   once tofu is browned (which happens quickly in a cast iron pan) saute garlic,
     onion, carrots, zucchini until they are tender, but not limp 6-8 minutes, add in salt
3   in a food processor chop the cauliflower until it resembles a rice like texture and set aside
4   make room in the skillet for the egg to touch the bottom, crack it in and with a spatula mix it in
5   add in the green onion, and cook until egg is done
6   then add in the "rice" and a tbs or 2 of soy sauce and cook 3-6 minutes, stirring frequently
     so as to cook all the cauliflower
7   serve with cashews dashed on top

Promise this one is going to surprise you!

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