Stir-Fry with Cauli-Rice

Removing the leaves from the whole cauliflower.

Cut off the base of the root then chop the cauliflower into chunks.

Using the food processor, pulse the chunks into fine pieces about the size of rice.

Or you can buy it already riced in a bag.

Sauté in a large skillet over medium heat in 1 Tbs oil. Use a lid to cover so the cauliflower steams and becomes more tender. Cook for 5-8 minutes, stirring occasionally, then season as desired. You can also add chopped onion, carrots and coconut aminos in it similar to fried rice.

5 Tbs broth

4 tsp coconut aminos

1 Tbs sesame oil

2 tsp rice wine vinegar

2 tsp honey

4 tsp cornstarch or other thickener

Mix all ingredients in a bowl and set aside

1 lb of meat substitute (optional)

2 Tbs oil

1 Tbs Korean chile paste

2 cloves crushed or minced garlic

Your favorite mixture of vegetables chopped into bite-sized pieces

Heat the wok or skillet on medium-high heat until nearly smoking and add the oil, chile paste and garlic. Cook just a few seconds until the garlic is tender but not browned.

Add the vegetable mixture to the pan. Stir-fry for a minute then add the marinade. Stir-fry until the vegetables are tender but still crisp.

To serve, place the prepared Cauli-rice on the plate and top with the stir-fry.

Remember … Be The Organic U – Feed Your Soul