AUTUMN DAY 21

Eat Pretty Recipe

image A BEAUTIFYING TAKE ON TAKEOUT image

SHRIMP AND CAULIFLOWER FRIED “RICE”

This comfort-food recipe puts a beauty food spin on a classic Asian takeout meal: fried rice. Just as satisfying, it is incredibly skin-friendly, packed with protein (instead of simple carbs and unhealthy fats like you typically find in the original), and makes great leftovers.

SERVES 4

1 head cauliflower, roughly chopped and steamed

1 tsp coconut oil

1 organic onion, finely chopped

1 cup [170 g] fresh or frozen organic corn kernels

1 cup [155 g] shelled frozen edamame

1/2 lb [230 g] peeled fresh or thawed frozen shrimp

2 Tbsp low-sodium, wheat-free tamari

2 Tbsp toasted sesame oil

2 tsp rice vinegar

1 tsp maple syrup

2 scallions, finely chopped

Break apart the steamed cauliflower with a potato masher to form ricelike pieces. Set aside.

In a large skillet over medium heat, melt the coconut oil. Add the onion and cook until soft and golden, about 5 minutes. Add the corn, edamame, and shrimp and stir-fry until the shrimp turns pink throughout and curls, 3 to 5 minutes. Meanwhile, in a small bowl, whisk together the tamari, sesame oil, vinegar, and maple syrup. Add the riced cauliflower to the pan with the shrimp and vegetables and stir-fry until heated through. Add the sauce and scallions and stir until everything is well mixed and coated with the sauce. Serve immediately.