Hong Kong Cauliflower “Rice”

Cauliflower is such an amazingly versatile vegetable. Did you know that if you throw it into a food processor/blender and chop it up into tiny pieces that it’ll mimic rice? Well there is a little bit more to it than just chopping it up but trust us on how simplistically easy this recipe really is. This is such a fun and healthy way to eat your veggies! So grab your chopsticks and dig in!

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Ingredients:

2 Tbsp. grapeseed oil, for stir frying

1 Medium head of cauliflower, chopped small in blender or food processor

1/2 a small, sweet onion, chopped small

1 large carrot, cut into small julienne pieces

1 cup shiitake mushroom, chopped medium

1 cup peas, we used frozen

1/4 of a Medium head of cabbage, chopped

1 Tbsp. toasted sesame oil

2 Tbsp. soy sauce or Bragg’s Liquid Aminos

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Method of Prep:

Heat the 2 Tsp. grapeseed oil in a wok or large skillet over Med/High heat.

First caramelize the onions in the oil until translucent.

Place the rest of the veggies (cauliflower, carrot, shiitake mushrooms, peas, and cabbage) into the wok or skillet and stir fry them until almost cooked.

Cover the wok or skillet and reduce the heat to Med/Low. Allow the veggies to steam a few minutes. Stir occasionally.

Add in the toasted sesame oil and soy sauce (or Bragg’s). Stir.

Continue to cook just a few minutes.

This recipe serves 2-4 people.

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Serve Hot, Enjoy!

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Categories: Main Dishes, Sides and Appetizers

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