Ingredients
Units
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- 1 head cauliflower
- 2 cloves garlic, grated
- 2 large carrot sticks, diced
- 1/2 cup green peas
- 1 cup cremini mushrooms, sliced
- 1 bunch scallions, finely chopped
- Sesame oil
- Toasted sesame seeds for garnish, optional
For the sauce:
- 1 tablespoons fresh ginger, grated
- 3 tablespoons soy sauce
- 3 tablespoons teriyaki sauce
- Juice of 1/2 orange
- 2 teaspoons hot chili paste
- 1 tablespoon apricot preserves
Instructions
- In a small bowl, whisk together all the ingredients for the sauce. Set aside.
- In the food processor, 'rice' your cauliflower florets.
- Heat a large frying pan with sesame oil. Sautee the garlic, carrots, mushrooms, peas, and scallions until all the water has cooked out of the mushrooms, about 10 minutes. With a slotted spoon, remove the sauteed vegetables from the pan and discard the broth from the pan.
- Return the pan to the heat, and cook the riced cauliflower for about 5 minutes, just until it has softened. Add the sauteed vegetables back to the pan, toss in with the cauliflower. Add the sauce to the pan, toss again until well-incorporated.
- Transfer the rice to the serving bowl and top with toasted sesame seeds if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
