Rice cravings be-gone with this GRAINLESS, nutritionally packed dish!
- 1 cup organic frozen peas, edamame, green beans, corn, or any veggie mixture of choice equalling 1 cup.
- 2 Tbsp avocado, coconut, or olive oil
- 1/2 cup diced yellow onion
- 1/4 cup celery, sliced thin
- 6 green onions, sliced
- 1 large carrot, cubed very tiny
- 2 cloves garlic, minced
- 20 ounces shredded cauliflower, or 1 medium head of cauliflower, shredded
- 2 Tbsp low sodium soy sauce, Braggs liquid aminos, or coconut aminos.
- Sea salt & Black pepper to taste
- Shred cauliflower using the largest side of a grater; the end product resembles grains of rice. You can simply chop the very tips of the cauliflower florets with a knife, OR use a food processor. We’re only using the flowering part, not the stems.
- Steam frozen veggies until tender and heated through, just 3-4 minutes.
- Heat oil in a wok. Saute onion, celery, green onions, carrot, and garlic in hot oil until just softened, about 5 minutes.
- Add riced cauliflower; cook and stir until cauliflower has a tender but firm to the bite, 4 to 5 minutes.
- Stir in soy sauce, and your previously frozen veggies into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
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