Ingredients:

  • 1 medium head cauliflower (about 600g / 21 oz), cored and cut into florets
  • 2 tablespoons avocado oil (or coconut oil, olive oil) (30 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tablespoon fresh ginger, minced (approx. 15g)
  • 1/4 cup chicken or vegetable broth (60ml)
  • 1 tablespoon soy sauce or tamari (15 ml)
  • 1/2 teaspoon sesame oil (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon toasted sesame seeds (10g)
  • 2 tablespoons chopped green onions (scallions) (15g)

Instructions:

  1. Pulse cauliflower florets in a food processor until they resemble rice granules. Alternatively, use a box grater.
  2. Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté until fragrant (about 1 minute). Be careful not to burn the garlic.
  3. Add the cauliflower rice to the skillet. Stir-fry for 2-3 minutes to dry roast.
  4. Add chicken or vegetable broth, soy sauce (or tamari), and sesame oil to the skillet. Stir well to combine. Cover the skillet and let it simmer for 5-7 minutes, or until the cauliflower rice is tender but still slightly firm.
  5. Season with salt and pepper to taste.
  6. Garnish with toasted sesame seeds and chopped green onions (scallions) before serving.