Riced cauliflower transforms into a light, garlicky base for a soft egg stirred through at the end—nothing like the plain grain it replaces. The shelf holds the pivot here, and it comes to the table in fifteen minutes.

Serves 2. 15 minutes, 12 at the stove.

About 310 calories a serving, 14 g protein, 23 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 3 garlic cloves and add them to the pan; cook until fragrant, about 30 seconds.
2. Steam the riced cauliflower according to the package directions (usually 4 to 6 minutes in the microwave). While it steams, crack 2 eggs into a bowl and whisk them together with a pinch of salt and pepper.5 min
3. Add the steamed cauliflower to the skillet and stir to combine with the garlic and oil, breaking up any clumps. Season with salt and pepper to taste. Cook, stirring often, until the cauliflower begins to brown at the edges, about 3 to 4 minutes.4 min
4. Push the cauliflower to the sides of the skillet, creating a well in the center. Pour the whisked eggs into the well and let them set for about 30 seconds, then stir and scramble them into the cauliflower. Cook until the eggs are just set, about 1 minute more.2 min

Note Swap riced broccoli if cauliflower is gone. Leftovers keep refrigerated for two days; reheat gently in a skillet. Serve with hot sauce, soy sauce, or a squeeze of lemon on the side.