·1 large head cauliflower
·2 tablespoons sesame oil, divided
·1/4 cup chopped chives
·1/2 cup vegetables (such as finely chopped carrots, turnips, broccoli, peas, etc.)
·1 Fresno chili pepper, seeds removed and minced (optional)
·3 cloves garlic, minced
·2 free-range organic eggs
·Salt and pepper, to taste
·2 tablespoons soy sauce
Grate cauliflower in a food processor until shredded In a small bowl, whisk the eggs with the 1 tablespoon of sesame oil, then set aside. Heat 1 tablespoon sesame oil in a non-stick skillet over medium-high heat Add the cauliflower, chives, vegetables, and pepper (if using) and saute for 3-5 minutes, or until softened. Add the garlic and cook for about one more minute, sprinkling in the salt and pepper. Create a well in the center of the pan and slowly add the eggs. Quickly stir into the rest of the ingredients, incorporating the egg throughout until set. Stir in the soy sauce. Garnish with minced chives, then serve and enjoy!
There is nothing quite like holding fruit and veg that fizz with life after they’ve been harvested and hold on to that energy for days after. It brings us joy to work with such ingredients, that we know is grown with such love and care.
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