Ingredients

The following ingredients have 2 Servings
  • 7 full sheets GimMe Organic roasted seaweed
  • 1 medium head cauliflower (about 4 cups cauliflower rice if buying prepackaged)
  • 2 cups chopped mushrooms
  • 2 cups chopped green onion
  • 1 cup chopped red pepper
  • ¼ cup Tamari or Soy Sauce
  • 4 teaspoons finely chopped garlic
  • 4 teaspoons sesame oil
  • 4 teaspoons maple syrup

Instruction

  • Place seaweed sheets into a food processor and pulse until they become small flakes.
  • Make cauliflower rice by cutting head into pieces, cutting out most of the stem. Using a food processor pulse cauliflower until it is in small rice like pieces. You can also use a grater to grate the cauliflower if you do not have a processor.
  • Saute sesame oil and garlic in a large pan over medium heat until the garlic gets fragrant. 
  • Add in the rest of the ingredients, except the seaweed flakes, and sauté while stirring until everything is cooked through and most of the liquid has evaporated. I prefer mine on the al dente side so taste as you go and remove from heat when you reach your desired consistency. Pour into a large bowl.
  • Add the desired amount of seaweed flakes to the bowl and mix well to incorporate. Serve as a main dish or as a side to any Asian inspired meal!