Teriyaki Chicken Stir Fry with Cauliflower Rice

It'd been awhile since I had pulled out my food processor, but I'd been ready to try my hand at cauliflower rice and it was time. A quick search on Pinterest led me to this roasted cauliflower rice method, which sounded easy enough so I gave it a shot and it totally turned out great! (Printable recipe for the entire meal is at the bottom of this post.)

My friend, Medley, came over to help me with the kids this particular night since the husband was out of town for work. While I worked on the cauliflower, she stirred some chicken and cilantro mini wontons (from Trader Joe's) and kept an eye on the chicken and veggies. All I did was saute some chicken in a wok with some teriyaki sauce and seasonings, then added steamed carrots, broccoli and water chestnuts and a little more sauce.

The cauliflower was really simple: I washed one and a half heads of it, then broke into pieces and dropped into the food processor. I pulsed it until it was the size of rice granules and poured it onto a large baking sheet (it took two processor bowls-full to get enough). Then I drizzled the cauliflower with olive oil and sprinkled with sea salt, baked at 350F degrees for five minutes, stirred, baked another five minutes and it was done! The consistency was light and fluffy, just like tender rice. Even the quads ate it and Medley totally approved. Guilt free "carbs!"

Trystan is my picky eater out of the four and sticks to carbs as much as possible. I told them it was just rice and I'd drizzled a tiny bit of low-sodium soy sauce on it and everyone dug in—even Trystan! That smile after her fourth mouthful is proof enough. 

Get the printable recipe here!

Happy eating :)