Grain-Free Cauliflower Stir Fry


  • 1/4 cup olive oil
  • 1/8 tsp sea salt
  • 2 garlic cloves, pressed
  • 1/4 cup baby carrots, chopped
  • 1 head cauliflower
  • 1/4 cup red onion, chopped
  • 2 eggs
  • 1/2 cup green onion, sliced
  • Dash of pepper


  1. Stir together pressed olive oil, sea salt, pressed garlic in a skillet on medium heat for about 3 minutes.
  2. Add baby carrots and continue stirring about 3-5 minutes, or until carrots start to absorb some of the olive oil.
  3. Stir in cauliflower and stir fry until cauliflower is blended with the olive oil, approximately another 3-5 minutes or until the cauliflower starts to turn a golden yellow color as it absorbs the olive oil. If you think the skillet is getting dry, you can always add a little more olive oil.
  4. Stir in red onion.
  5. Add two eggs. At this point, if you haven’t had to add olive oil, you may need to as the egg will likely absorb any remaining oil. That’s okay. Simply stir olive oil into the mixture much like you would scramble an egg, and don’t let the mixture sit in the skillet unattended. Stir until the egg is cooked through.
  6. Add the green onions and stir just enough that they absorb some of the moisture from the cauliflower stir fry.
  7. Garnish with pepper and serve as is or with chicken, beef, seafood, or any other desired food.


Cooking times are approximate. Err on the side of just undercooked rather than overcooked or the moment when the vegetable start to turn a deeper color as they absorb the heat and oil. This will keep the mixture from turning soggy. I would also suggest taste-testing along the way to find the consistency and texture you like.