Cauliflower Rice Vegetable Sauté

Ingredients

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Water

  Plain, clean water

  1 cup or 237g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Broccoli

  Raw

  2 cup chopped or 182g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. In a food processor or blender, pulse the cauliflower florets until they resemble grains of rice.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the onion to the olive oil and sauté for about 3 minutes, or until the onion becomes translucent. Add the garlic and sauté for an additional 30 seconds.
3. Add the finely chopped cauliflower to the skillet and season with salt. Add the water, cover, and allow the cauliflower to steam for 5-6 minutes. Transfer to a separate bowl and set aside.
4. In the same skillet, heat the remaining 1 tbsp of olive oil over medium-high heat. Add the ginger and sauté for 30-60 seconds.
5. Add the bell pepper and broccoli, and sauté for an additional 5-6 minutes. When the vegetables are tender, season with lemon juice, salt, and pepper to taste.
6. Serve the vegetables over the cauliflower rice and garnish with chopped scallions and cilantro.

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