I was skeptic at first but curious to try this recipe. It was absolutely to die for. I paired it with some vegetarian potato patties and steamed broccoli. It was a delicious lunch idea. Even my 18-month old liked it.

INGREDIENTS

  • 1 head cauliflower, cut into florets
  • 3 tbs sesame oil (more or less for preference)
  • 1 large onion
  • 1 cup frozen peas
  • 2 carrots, chopped
  • 1/4 cup soy sauce (more or less for preference)
  • Salt (optional)

PREPARATION

  • In 2-3 batches, use your food processor to “pulse” the florets. You don’t want to over-pulse it, because you want it to have that grainy-rice texture. Place into a bowl and set aside.
  • Over medium heat, add sesame oil, onion, peas, and carrots in a Wok. Sauté until cooked.
  • Add your cauliflower rice to the mix and add your soy sauce – mix and cook over med heat – stirring frequently.
  • Salt if you would like, but the soy sauce was enough for me. Your preference!
  • Serve.

Note: Recipe was originally found on www.onegreenplanet.org

Written by:
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Laura M.L. (Laura is a passion-driven Christian, a wife, a mother, a student and a manager for a Language Services firm. She enjoys music, books, and challenging her family to a healthier lifestyle)

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