I’ve been wanting to make this dish for a while now, but for some reason I kept putting it off.
I thought that it would be so time consuming, use a lot of utensils and pots but really, my main excuse was because I wasn’t sure if it would taste good or not!
Boy was I wrong on all counts! This dish is a breeze to make and so delicious. Although I love cauliflower I don’t ever pretend that it can replace or tastes like mashed potatoes or vegetable rice. I made this purely as a cauliflower dish and just to make a change in my side dishes. I’ll let you in on a secret. I didn’t tell everyone in my family that it was cauliflower when I served it because my husband and sons would have never even tried it. The verdict was a big thumbs up!
I’d love to hear from you! Have you ever made cauliflower rice?
Please share your ideas and tips on how you make them in the comments below:)
- 3 cups cauliflower florets
- 2 tbs. reduced sodium tamari
- 1 tbs. sesame oil
- 1 tbs. freshly grated ginger
- 1/4 tsp. black pepper
- 1 tbs. olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 1 cup broccoli florets, chopped
- 1 cup carrots, peeled and diced
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen peas, thawed
Pulse the cauliflower in the bowl of a food processor until it resembles rice, about 1- 2 minutes; set aside.
In a small bowl, whisk together the tamari, sesame oil, ginger and pepper; set aside.
Heat the olive oil in a wok or a large skillet over medium heat. Add garlic and onion to the wok and cook for about 3 – 4 minutes, stirring often until the onions are translucent. Add the broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in cauliflower, pour the sauce over the vegetables and stir constantly, until heated through and the cauliflower is tender, about 3-4 minutes.