Cauliflower Rice

Ingredients:

5 cups cauliflower florets*

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1/4 teaspoon white pepper

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

2 cups broccoli florets chopped

2 carrots chopped

1/2 cup frozen corn

1/2 cup frozen peas

2 green onions, thinly sliced

1/2 teaspoon sesame seeds 

Directions:

To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.

In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.

Heat 1 tablespoon olive oil in a medium skillet over low heat.

Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Stir in cauliflower, green onions and soy sauce mixture.

Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.

Serve immediately, garnished with sesame seeds, and 2 teaspoons of finely chopped fresh watercress if desired.