This is a great side dish for poultry or tofu curries. Small bits of cauliflower are processed into rice-sized pieces, which gives the dish a very rice-like look.
Yield: 8 servings
1 large head cauliflower (or 4-5 cups frozen pre-riced cauliflower)
1/2 cup green onions, sliced on the diagonal
1 cup shiitake mushrooms, sliced
6 tablespoons light sesame oil (unflavored, unsweetened)
6 cloves garlic, minced
1 tablespoon grated ginger
1/4 cup vegetable stock
4 tablespoons low-sodium wheat-free tamari
Ignore this step if using pre-riced cauliflower—Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
Cook all the prepared vegetables in sesame oil in a very large skillet over medium heat. Add the garlic, sauté until fragrant, about 30 seconds. Add the ginger and riced cauliflower to the pan, turning and mixing the ingredients thoroughly.
Lower the heat to medium and add stock. Stir and cook until the cauliflower is tender and no longer tastes raw, 8-10 minutes. Stir in the tamari or miso. Taste. Add more if needed. Serve immediately.S