Description
Colorful, crunchy and jam-packed with veggies, this Cauliflower ‘Rice’ Stir Fry Bowl is the perfect 20-minute dinner when you want something healthy and hearty.
Ingredients
- 1 head Cauliflower, Broken Into Florets
- ½ teaspoons Ground Sea Salt
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Garlic Powder
- 2 teaspoons Sesame Oil
- 2 cups Broccoli, Cut Into Small, Bite Size Pieces
- 1 cup Shredded Carrots
- 1 cup Shelled Edamame
- 1 cup Chopped Green Onions
- FOR THE SAUCE:
- 1 teaspoon Minced Ginger (or ½ Teaspoon Dried Ginger)
- 1 teaspoon Sesame Oil
- 1 Tablespoon Soy Sauce (or Tamari If Gluten Free)
- 1 Tablespoon Rice Vinegar
- 2 teaspoons Unsalted Organic Natural Peanut Butter
- 2 teaspoons Maple Syrup Or Agave Nectar
- ½ teaspoons Sriracha
Preparation
In a food processor, add cauliflower, salt, pepper and garlic powder. Pulse until texture is coarse, resembling rice.
In a small bowl, combine all sauce ingredients and stir with a whisk. Set aside.
In a large saucepan or wok, heat sesame oil over medium heat. Add broccoli and shredded carrots and cook for 4–5 minutes, stirring occasionally. Add edamame and green onions and heat for 1–2 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside.
Add the cauliflower to the skillet and cook for 5 minutes, until cauliflower is soft. Remove from heat and add the veggies; stir. Stir in sauce. Serve.
This dish last for a couple days in the fridge.
