Ingredients
Scale
- 1 large head of cauliflower
- 1 tablespoon olive oil (or sesame oil for added flavor)
- 1 cup mixed vegetables (such as carrots, peas, bell peppers, and broccoli)
- 2 cloves garlic, minced
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- Optional: protein of your choice (tofu, chicken, shrimp, etc.)
- Salt and pepper to taste
- Optional: Toppings like sesame seeds, green onions, or red pepper flakes
Instructions
- Prepare the cauliflower by washing and cutting it into florets.
- Make cauliflower rice using a food processor or grater until it resembles rice granules.
- Heat the olive oil in a skillet or wok, add mixed vegetables and minced garlic, and sauté for 5-7 minutes.
- Add the cauliflower rice, soy sauce, and sesame oil, seasoning with salt and pepper. Cook for another 5-7 minutes until heated through.
Notes
- Don’t overcook the cauliflower rice to avoid mushiness.
- Use high heat for fast cooking without sogginess.
- Customize vegetables based on preference or availability.
- Add protein options for variety.
- Season generously with sauces and spices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low-Carb, Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg