Our first child was born last week, so the time to prepare healthy meals – and the time to eat them! – has been at a minimum.

I had been interested to try cauliflower rice, AKA “riced” cauliflower, for quite awhile. It can be made at home using a head of cauliflower, finely grated, then steamed. However, with an infant feeding for 45 minutes out of every 2 hours, prep time is severely lacking. Luckily Trader Joe’s had these in stock, and I bought a few bags prior to welcoming our son.

I simply sprayed a pan with Spectrum-brand high-heat canola oil cooking spray, added diced mushrooms and two thirds of a bag of cauliflower rice (the nutrition label lists three servings per package, and I would say those are generously-sized servings). I stirfried the mushrooms and cauliflower rice for a few minutes until slightly brown, then added one scrambled egg plus one scrambled egg white, stirred to make a “fried rice”-type dish, and topped with chopped cilantro and chives. The only seasoning it needed was a little bit of salt and pepper.

  

 Each serving of cauliflower rice alone provides 30 calories, 2 g of fiber and 2 g of protein. It turned out quite delicious and was very quick and easy to prepare.

In case you’re curious, here is baby Omar Luke.