This is one of my favorite, fairly recent finds. I’ve made it enough times now that I no longer use a recipe and I’ve adapted it so that it’s quick and easy, using whatever I happen to have in my fridge at the time.
To start, I use any suitable vegetables I happen to have on hand – in this case, I used carrots and onions, but you can use bell peppers, zucchini (courgettes), cabbage, celery – pretty much whatever takes your fancy. I put a bit of coconut oil and sesame oil in a wok and get the vegetables softening and caramelizing. While that’s happening I take some cauliflower and put it through the grater option on my food processor – just enough to “rice” it.
Once the vegetables are softened, I add the cauliflower to the wok. Then I start with flavors – again, you can throw in anything you have on hand. I tend to use soy sauce, some fish sauce and sometimes a bit of hoisin sauce if I want it a bit sweeter. Mix it all together, cook over medium high heat until the cauliflower has soaked up all the flavors and become tender and you’re done! Easy peasy!
I served it here with some tilapia. So tasty and good for you.
Lamppostings 