• 1 small head of cauliflower, separated in florets
• 3 slices of uncured bacon, cut into small dice
• 2 large eggs
• 1-inch knob of ginger, grated with a microplane
• 1 small onion, minced
• 4 ounces of sliced mushrooms
• 2 scallions, thinly sliced
• 2 tablespoons of chopped cilantro leaves
• 2 tablespoons of chopped basil
• 1-2 tablespoons of coconut aminos
• Kosher salt
• Freshly ground black pepper
• Splash of coconut vinegar (optional)
• Splash of fish sauce
1) Pulse the cauliflower in a food processor until the pieces are the size of rice and chopped the rest of the ingredients.
2) Toss the diced bacon into a large cast iron skillet over medium heat and fried until the bits were crispy.
3) While the bacon was cooking, I whisked the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, I removed the crunchy swine to a separate plate.
4) I poured the whisked eggs into the hot bacon grease and fried a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.
5) Turn up the heat on skillet to medium-high and add chopped onions (along with a dash of salt and pepper). Once the onion softened, toss in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fry everything until the mushrooms are browned.
6) Throw in the cauliflower and even more salt and pepper.
7) Put a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower is tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure!
8) Before serving, I toss in the reserved crispy bacon bits.