15-minute Riced Cauliflower

riced cauliflower.jpg

This light but filling dish resembles your favorite Asian fried rice dish, but is far healthier and a snap to make. Serve hot or at room temp. Can also serve as the base for a salad bowl.

Serves: 4 Cooking time: approx. 20 minutes

Ingredients

  • 1.5 lbs. (24 oz.)  frozen cauliflower florets

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon chopped ginger

  • 2 tablespoons vegetable oil, divided

  • 2 cloves garlic, minced

  • 1 onion, diced

  • 2-3 tablespoons green onions, sliced (green part only)

  • ½ lb (8 oz.) frozen broccoli florets, coarsely chopped in food processor

  • 1/2 cup frozen corn

  • 1/2 cup frozen peas

  • 1/2 teaspoon sesame seeds (optional)

Instructions

  1. To make the cauliflower rice, pulse frozen cauliflower florets in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

  2. In a small bowl, whisk together soy sauce, sesame oil and ginger; set aside.

  3. Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

  4. Stir in cauliflower, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

  5. Serve immediately, garnished with sesame seeds, if desired

recipesAnjali Guptacauliflower, broccoli, peas, corn, rice1 Comment