INGREDIENTS
- 1 medium-sized head of cauliflower grated into rice
- 1 Tbsp sesame oil
- 3 cloves garlic minced
- 1 cup carrot julienned
- 1/2 cup peas
- 1 cup frozen edamame
- 1 cup broccoli florets
- 1 medium bell pepper thinly sliced lengthwise
- 1 cup green onions diced
- 1 cup red or green cabbage thinly sliced
Sauce
- 1/4 cup soy sauce (or tamari)
- 1/4 cup water
- 1 1/2 Tbsp maple syrup or honey
- 1 tsp red pepper flakes
- 1 Tbsp fresh ginger minced
METHOD
- In a small bowl, whisk together stir fry sauce ingredients and set aside.
- Make cauliflower rice either by using the largest side of a grater OR by pulsing small florets in a food processor. Don’t over blend! It should resemble smallish grains of rice.
- In a large skillet, over medium high heat, heat sesame oil. Once hot add garlic and stir for 1 minute or until fragrant.
- Add carrots, peas, edamame, broccoli, and bell pepper. Continue to sauté for 3 – 4 minutes until veggies have softened.
- Add riced cauliflower and sauce. Sauté 5 more minutes.
- Serve with more slices of green onion, sesame seeds, cilantro, or your favourite toppings.
