Ingredients:

  • 2 lbs cauliflower, cut into florets
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 3 stalks green onions, thinly sliced
  • 1/2 tsp red pepper flakes
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp toasted sesame seeds
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Pulse the cauliflower florets in a food processor until they reach the size of grains of rice, taking care not to over-process into a puree; alternatively, grate the florets using a box grater until uniform.
  2. Heat 2 tbsp sesame oil and 1 tbsp olive oil in a large non-stick skillet or wok over medium-high heat.
  3. Once the oil is shimmering, add the minced garlic, grated ginger, red pepper flakes, and the white parts of the sliced green onions. Sauté for 60–90 seconds until the garlic is fragrant and just starting to turn golden.
  4. Increase the heat to high and add the riced cauliflower. Cook in batches if they don't fit in one layer to prevent steaming.
  5. Spread the cauliflower in an even layer and let it sear undisturbed for 2–3 minutes to develop a mahogany color.
  6. Stir the cauliflower and cook for another 3–5 minutes.
  7. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper. Toss frequently until the liquid is absorbed and the cauliflower is tender-crisp.
  8. Remove the pan from the heat. Drizzle with 1 tbsp fresh lime juice and stir in the chopped cilantro and the remaining green onion tops.
  9. Sprinkle with 1 tbsp toasted sesame seeds just before serving.