PREP: 5 MINUTES | COOKS: 10 MINUTES | CONTAINER: 2.1L PITCHER | MAKES: 2-3 SERVINGS
1 head cauliflower, cut in 2.5 cm florets
2 tablespoons canola oil
1 tablespoon garlic, minced
1 tablespoon ginger, peeled, grated
150 g frozen mixed vegetables (corn, peas, carrots, green beans, etc.)
2 tablespoons soy sauce
Kosher salt, as desired
Ground black pepper, as desired
3 green onions, sliced
Sesame seeds, for garnish
1. Install stacked blade in the 2.1 L Pitcher. Place cauliflower in the pitcher, then install the flat lid. Select CHOP and press START/STOP. Once processing is complete, run CHOP program again.
2. Heat oil in a pan over medium-high heat, then sauté garlic and ginger until golden brown.
3. Remove lid and stacked blade. Add riced cauliflower, vegetables, soy sauce, salt, and pepper to the pan and cook until cauliflower is tender and vegetables are warmed through, for about 8 minutes.
4. Garnish with green onions and sesame seeds and serve.