Peppered Cauliflower Rice with Vegetable Stir Fry

This rice is not rice at all, it’s cauliflower! Pulsing raw cauliflower in a food processor transforms it into a rice-like dish that’s perfect for packing an extra serving of veggies into your meal.

This recipe comes to us from Nancy of Mexican Made Meatless.

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Serves 2

Ingredients:

For the Cauliflower Rice:

• 1 small head of cauliflower
• boiled water
• a bit of oil
• black pepper and sea salt to taste

For the Stir Fry:

• 2 portobello mushrooms, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 medium onion, cut into ¼s
• 3 garlic cloves, minced
• handful of fresh basil leaves
• olive oil or vegetable oil of choice
• soy sauce, to taste

Directions:

For the Cauliflower Rice:

Thoroughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks.

In a food processor, pulse until you achieve small granules that resemble rice. Or, using a box grater, grate the florets into rice like granules.

Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off.

Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside.

For the Stir Fry:

Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes.

To Serve:

Serve the stir fried vegetables over the rice and enjoy!