Grain-Free Cauliflower Stir Fry

Stir together olive oil, sea salt, and pressed garlic in a skillet on medium heat for about 3 minutes. Add baby carrots and continue stirring about 3–5 minutes, or until carrots start to absorb some of the olive oil.

Stir in cauliflower and stir fry approximately another 3–5 minutes or until cauliflower starts to turn a golden yellow color as it absorbs the olive oil. If you think the skillet is getting dry, you can always add a little more olive oil. Stir in red onion.

Add two eggs. At this point, if you haven’t had to add olive oil, you may need to as the egg will likely absorb any remaining oil. That’s okay. The mixture isn’t ruined. Simply stir olive oil into the mixture much like you would scramble an egg. What you don’t want to do is let the mixture sit in the skillet unattended. Keep stirring until the egg is cooked through.

Add the green onions and stir just enough that they absorb some of the moisture from the cauliflower stir fry. Garnish with pepper and serve as is or with chicken, beef, seafood, etc.

Note: Cooking times are approximate. Err on the side of just undercooked rather than overcooked or the moment when the vegetable start to turn a deeper color as they absorb the heat and oil. This will keep the mixture from turning soggy. I would also suggest taste-testing along the way to find the consistency and texture you like.