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CAULIFLOWER RICE VEGGIE STIR FRY

I love making my own cauliflower rice. It's so fresh and gives me control over size and texture. If you're not as picky, you can always buy a bag of cauliflower rice at the store! I also made this with fresh late summer corn. You can also use frozen organic corn (defrost first!).

Servings 5

Ingredients

  • 1 head cauliflower cut into florets
  • 2 ears corn husked
  • 1/4 cup arame seaweed
  • 1 Tbsp avocado oil
  • 2 small zucchini diced into 1/4-inch cubes
  • 1 eggplant diced into 1/4-inch cubes
  • 1/4 tsp sea salt
  • 3 large handfuls baby spinach
  • 3-4 scallions sliced thinly
  • 2 carrots julienned
  • 1/4 cup cilantro chopped
  • 1 clove garlic crushed
  • 2 Tbsp tamari
  • 2 Tbsp brown rice vinegar
  • 1 1/2 Tbsp toasted sesame oil

Instructions

  1. Make cauliflower rice by putting cauliflower florets in a food processor. Pulse until it becomes a rice-like consistency. Skip this step if you bought cauliflower rice at the store!

  2. In a large pot, boil water. Add corn and cook for 10 minutes. Allow to cool enough to handle. Cut corn off the cob and set aside.

  3. In a small bowl, put arame. Add enough warm water to submerge and allow to sit for 10 minutes. Drain and set aside.

  4. In a bowl, combine garlic, tamari, brown rice vinegar and toasted sesame oil. Set aside.

  5. In a large skillet, heat avocado oil over medium heat. Add zucchini, eggplant and sea salt. Sauté until almost cooked through, approximately 5 minutes. Add cauliflower rice and baby spinach. Sauté for another few minutes. Add scallions at the end of cooking time. Turn off heat. Stir in arame, carrots, cilantro and sauce.