2cupsonionsdiced (I love the bags of frozen diced onions!) (220 g)
20ozcauliflower ricefrozen or fresh (560 g)
2cupsbell pepperchopped or sliced (200 g)
2 ½tspkosher salt
2 ½tspchili powder
4frozen garlic cubesor minced cloves
4ozcan of diced green chilis
2cupsliquid egg whites480 g
1cupfrozen corn118 g
1cupfresh cilantrochopped (25 g)
1limezest and juice
Heat a large skillet over high heat with a mist of olive oil spray. Add onion, riced cauliflower, bell peppers, and seasoning, Cook for about 10 minute until all veggies are soft and liquid is minimal.
Add garlic and green chilis and cook for a minute. Add one cup of the liquid egg whites and stir in well. Cook for about two minutes. Once it’s cooked and no longer liquidy, add the second cup of egg whites, stir that one in well until it’s all cooked together. It should resemble taco meat. Add corn, cilantro, lime zest and juice. Toss and serve! We love this in a bowl topped with avocado and sour cream. But it’s also great as a vegetarian taco meat!
To increase protein, toss in some ground turkey, or chopped grilled chicken. It’s also amazing with a fried egg on top! There’s certainly plenty of room for some fat.MFP: Lillie Eats and Tells Meatless Mexican Cauliflower Fried Rice