Ingredients

The following ingredients have 4 Servings
  • 1 large head of cauliflower (between 2 1/2 to 2 3/4 pounds)
  • 3 tablespoons olive oil (divided)
  • 1 1/2 cups diced shallots (about 2 large shallots)
  • 2 tablespoons minced ginger
  • 4 stalks scallions (sliced)
  • 3/4 cup frozen peas (thawed)
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • salt (to taste)

Instruction

  • Peel off the outer leaves of the cauliflower and trim off some of the stem. Cut the cauliflower down into smaller pieces. Add some of the florets into a food processor. Pulse the florets until they look like the size of grains of rice. Transfer the riced cauliflower into a bowl and continue pulsing the rest of the cauliflower florets.
  • In a large pan, heat 1/2 tablespoon olive oil over medium-high heat. Add half of the riced cauliflower and a small pinch of salt and sauté for about 3 minutes. Transfer the cooked cauliflower to a bowl. Drizzle another 1/2 tablespoon of olive oil into the pan and swirl it around. Add the remaining riced cauliflower and a pinch of salt. Cook for 3 minutes. Turn off the heat and transfer the cauliflower to the bowl.
  • Wipe down the pan and heat the remaining 2 tablespoons of oil over medium heat. Add the diced shallots and sauté for 3 to 4 minutes, until they soften. Add the minced ginger, scallions, and peas and cook for 2 more minutes. Transfer the cooked cauliflower to the pan and stir to mix the ingredients.
  • Season the cauliflower rice with the soy sauce and sesame oil. Taste and season with more salt, if necessary. Serve immediately.