Cauliflower Stir Fry:
Grain-free, gluten-free, optionally vegan – serves 3-4. Recipe by Willow from Will Cook for Friends (http://www.willcookforfriends.com)
(Always use organic ingredients when available.)
1 head cauliflower
1 TBSP extra virgin coconut oil, or olive oil
2 TBSP toasted sesame oil
½ large yellow onion, diced
3-4 cloves garlic, minced
1 head broccoli, cut small
2-3 large carrots, diced
1 bell pepper, diced
1 cup sugar snap peas
½ cup sweet green peas
1 tsp. freshly grated ginger
3-4 TBSP tamari, to taste
Sriracha or cayenne pepper, to taste – optional
¼ cup sesame seeds, toasted, for garnish – optional
Quarter the cauliflower, and remove the stem/leaves. Cut it smaller if necessary, and pulse in your food processor until the pieces are about the size of short-grain rice. If you have a small food processor like I do, you may have to do this in a few batches. Set the cauliflower ‘rice’ aside.
In a large skillet over medium-high heat, add the coconut oil. Sauté the onion and garlic for 1-2 minutes, or until softened slightly. Add the remaining vegetables, ginger, and 2 TBSP of tamari. Cook until the liquid has mostly evaporated, about 1 minute.
Add in the toasted sesame oil, and dump in the cauliflower ‘rice’. Stir to combine, and add an additional 1-2 TBSP of tamari to taste. If you like a little heat, stir in some sriracha or cayenne pepper. Let cook for 1-2 minutes more.
Remove from heat, and garnish with toasted sesame seeds.
Recipe note: as with any good stir-fry, feel free to mix up the veggies any way you like. Use up what ever is on hand, or throw in something you especially like.