Cauliflower ‘Rice’ Stir Fry Bowl

In a food processor, add cauliflower, salt, pepper and garlic powder. Pulse until texture is coarse, resembling rice.

In a small bowl, combine all sauce ingredients and stir with a whisk. Set aside.

In a large saucepan or wok, heat sesame oil over medium heat. Add broccoli and shredded carrots and cook for 4–5 minutes, stirring occasionally. Add edamame and green onions and heat for 1–2 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside.

Add the cauliflower to the skillet and cook for 5 minutes, until cauliflower is soft. Remove from heat and add the veggies; stir. Stir in sauce. Serve.

This dish last for a couple days in the fridge.