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Vegan Sesame Ginger Cauli Rice

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 Servings
Ingredients Method Notes

Ingredients
  

  • 1/2 large or 1 small head cauliflower broken into small florets
  • 2 tbsp. sesame seeds
  • 1/2 cup chopped scallions white and green parts
  • 1- inch piece of fresh ginger peeled and roughly chopped
  • 2 tbsp. coconut oil
  • 3 tsp. soy sauce or tamari
  • 3 tsp. rice vinegar
  • 1 tsp. white miso

Method
 

  1. Wash and chop the cauliflower into small pieces, reserving the leaves and core for another use. Pulse in a food processor or blender in small batches until the cauliflower resembles quinoa in size. (This step may be messy for you cooks who fall on the more neat-freak end of the spectrum.) Set aside.
  2. Toast the sesame seeds in a large skillet (no oil added) until brown and fragrant, about 1 minute. Set aside.
  3. Heat the oil in the same skillet and add ginger and scallions. Cook for about 1 minute until the scallions begin to soften. Add the cauliflower and stir to coat evenly in oil. Add 1 tsp. soy sauce; stir to coat. Cook on high heat for 15-20 minutes or until cauliflower begins to brown slightly. (It won’t “fry” all the way like real rice does.)
  4. Meanwhile, prepare the sauce by mixing the remaining soy sauce, vinegar, and miso in a small bowl.

Notes

To serve, divide cauliflower into bowls. Top with additional scallions, sauce, and toasted sesame seeds.