Categories: lunch

Ingredients

• 1 medium cauliflower (about 6 cups florets)
• 1 teaspoon coconut oil
• 1/2 red onion, diced
• 1 inch ginger, minced
• 3 garlic cloves, minced
• 1 large carrot, diced
• 1 red bell pepper, diced
• 2 stalks of celery, diced
• 1 cup peas
• 1/2 jalapeno (optional)
• 1 teaspoon toasted sesame oil
• 2 Tablespoons coconut aminos
• 1/2 teaspoon raw honey (optional)
• 2 teaspoon sesame seeds
• 1 lime

Directions

1. Cut cauliflower into florets and place into a food processor. Pulse until the cauliflower achieves a coarse rice texture. Use cheese cloth to wring extra moisture out of the rice and then set it aside.

2. Heat 1 teaspoon of coconut oil in a large pan and saute the onion over medium-high heat until translucent and cooked through. Add water by the tablespoon to keep from sticking.

3. Place the ginger, garlic, carrot, bell pepper, celery, and peas in the pan with the red onion and continue to cook for 5 to 7 minutes until the vegetables begin to soften.

4. Add the cauliflower rice, toasted sesame oil, coconut aminos, honey and sea salt to the pan and stir well to combine. Continue to cook another 5 to 7 minutes until cauliflower rice is tender.

5. Serve with jalapeno along with cilantro, chopped almonds, sesame seeds, and a generous squeeze of lime juice.

Email to a friend | Print this recipe | Back