1 medium head cauliflower (about 2½ pounds), cut into large florets
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
2 tablespoons fresh ginger, grated
1 red bell pepper, cut into ¼-inch pieces
1 yellow bell pepper, cut into ¼-inch pieces
2 tablespoons less sodium soy sauce
1 cup frozen edamame (shelled), thawed
4 scallions, thinly sliced
1 large egg, beaten
¼ cup chopped fresh cilantro
- Put half the cauliflower florets into a food processor.
- Pulse until chopped into very small pieces and pour into a bowl. Repeat with the remaining cauliflower (approx. 6 cups total).
- In a large, high-sided skillet or wide-bottomed pot, heat the oil over medium-high heat.
- Add the garlic and ginger and cook, stirring until fragrant, about 30 seconds.
- Stir in the red and yellow bell peppers, followed by the chopped cauliflower and soy sauce.
- Cook, stirring often, until the vegetables are just tender, 6 to 8 minutes.
- Add the edamame and scallions, and stir until heated through, about 1 minute.
- Make a 5-inch wide well in the center of the vegetable mix and pour in the beaten egg.
- Use a silicone spatula to combine the vegetables with the egg.
- Fold in the cilantro and serve.
Total fat 7g
Saturated fat 1g
Dietary fiber 5g
Sugar 5g (0g added sugar)
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness