- About Me
- My Services
- Contact Me
When I first made this recipe I thought that it would be so time consuming and use a lot of utensils and pots.
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!
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.