Cauliflower Rice Stir-Fry Flavorful and Easy Meal

Ingredients

• 1 large head cauliflower, grated into rice-sized pieces
• 1 cup mixed bell peppers, diced (red, yellow, and green)
• 1 cup snap peas, trimmed
• 1 small carrot, julienned
• 3 stalks green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• to taste salt and pepper
• for garnish sesame seeds

Instructions

1. Begin by preparing the cauliflower rice. Remove the leaves and stem from the cauliflower and cut it into florets. Grate the florets using a box grater or pulse in a food processor until it resembles rice grains.
2. Heat the olive oil in a large non-stick skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger to the skillet, sautéing for 30 seconds until fragrant.
4. Add the diced bell peppers, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are just tender but still vibrant.
5. Stir in the cauliflower rice, soy sauce, and sesame oil. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower rice is tender and heated through. Season with salt and pepper to taste.
6. Add the chopped green onions just before serving, tossing them through the stir-fry for added freshness.
7. Serve hot, garnished with a sprinkle of sesame seeds on top for an extra crunch.