Ingredients
Scale
- 1 tsp sesame oil
- 3 cloves garlic (minced)
- 4 carrots (peeled and diced (225 g))
- 1/2–1 tsp red pepper flakes (to taste)
- 1 large or 2 small head of cauliflower (riced (1080 g, approx. 10 cups riced))
- 4 green onions (diced)
- 1 cup frozen green peas (170 g)
- 1 cup frozen corn (170 g)
- 3 tbsp soy sauce (use gluten-free soy sauce or tamari if needed)
- salt and pepper (to taste)
Instructions
- Remove the stem and leaves from a head of cauliflower. Cut or break into chunks and wash well. Add the chunks to a food processor and pulse a few times until the consistency resembles rice. Set aside until you're read to add it to the pan.
- Heat a large skillet or wok over medium-high heat then add the sesame oil and briefly heat.
- Add the garlic and stir for 1-2 minutes.
- Add the carrots, season with salt and pepper, and continue cooking for 3-4 minutes until they start to soften, stirring occasionally.
- Add the red pepper flakes, riced cauliflower, peas, green onion, peas, corn and soy sauce.
- Cook for about 6-8 minutes until the cauliflower is tender, stirring often.
- Serve immediately topped with more green onions, toasted sesame seeds or cashews, and/or a drizzle of sesame oil or sriracha.