Cauliflower Stir Fry – instead of Fried Rice
Cut the carbs and eat delicious cauliflower instead! You can find riced cauliflower in the produce aisle of
your supermarket, or you can prepare it yourself. Place cauliflower florets in a food processor and pulse
until it breaks down into rice-size pieces. EASY!
Serves 4
Ingredients:
3 tablespoons peanut oil, divided
3 scallions, sliced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
½ cup diced red bell pepper
1 cup trimmed and halved snow peas
1 cup shredded carrots
1 cup frozen shelled edamame, thawed
4 cups riced cauliflower (see Tips)
⅓ cup unsalted roasted cashews
3 tablespoons reduced-sodium tamari or soy sauce (see Tips)
1 teaspoon sesame oil ( *this is a condiment, not a cooking oil)
Directions:
Step 1: Heat 1 tablespoon peanut oil in a large wok or skillet over high heat. Add scallions, ginger and garlic; cook, stirring, until scallions have softened, 30 to 40 seconds. Add bell pepper, snow peas, carrots and edamame; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a plate.
Step 2: Add the remaining 2 tablespoons peanut oil to the pan. Add cauliflower and stir until mostly softened, about 2 minutes. Return the cooked vegetables to the pan, along with cashews, tamari (or soy sauce) and sesame oil. Stir until well combined.
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