Ingredients:
- 1 head cauliflower, broken into large pieces
- 2 Tbsp coconut oil, divided
- 4 scallions, sliced (I swore I bought these, but I guess I didn't. So I left them out)
- 2 cloves garlic, minced
- 2 eggs, whisked
- 1/2 pound pork tenderloin, cut into 1/2" cubes
- 1/4 cup tamari or gluten-free soy sauce (I used tamari)
Materials:
- Executive cookware stir-fry skillet
- Manual food processor
- Bamboo spatula set
- 5" Utility knife
- Large grooved cutting board
- Garlic press
Directions:
- Using the manual food processor, shred the cauliflower. Place in a microwaveable bowl. Cover and microwave for 4 minutes, stirring once, or until desired doneness.
Cauliflower after going through the food processor - Meanwhile, heat 1 Tbsp of the oil in the stir-fry skillet. Cook the scallions and garlic for 2 minutes. Add the eggs and stir continuously until cooked through and slightly browned. Remove the egg mixture to a bowl and set aside.
- Reduce heat to medium. Add the remaining 1 Tbsp of oil to the skillet. Cook the pork, stirring frequently, for 5 minutes or until no longer pink. Stir in the tamari, steamed cauliflower, and the reserved egg mixture. Cook, stirring for 2 minutes, or until heated through.
*I was going to add carrots for some reason but decided against it. So they are in the picture, but not in the finished product.
It was delicious. Enjoy!
