Ingredients
- 1 head of cauliflower
- 1/2 onion
- 1 green pepper
- 1 yellow pepper
- 1 jalapeno
- 3 cloves garlic
- 1/2 cup shredded carrots
- 1 zucchini
- 1 cup peas
- 1 tbsp Sesame oil
- 1 tbsp olive oil
- 2 tbsp soy sauce (or more – would not go over 1/4 cup)
- 2 tbsp Worcestershire sauce
- 2 tbsp Natural Rice Vinegar
- 1 to 1 1/2 tsp powdered ginger
Directions
First dice the onions, garlic, green pepper, yellow pepper, and jalapeno. Add to the pan with sesame oil and olive oil. Add in shredded carrots. Cook till onions are translucent.
Cut the cauliflower head into chunks. I remove the stems, leaving the florets. I put the florets in a food processor and process them into small rice-sized pieces.
Add the processed cauliflower to the pan. Add the powdered ginger and rice vinegar. Stir and cook for about 10 minutes. (Your stove will vary in cooking times.)
Add the zucchini and frozen peas. Add the soy sauce and Worcestershire sauce.
Cook until the zucchini is the desired texture or the frozen peas are cooked.
Serve with soy sauce, Japanese BBQ sauce, or General Tso sauce.
Notes
If you need a gluten-free Worcestershire sauce (like me), we use Leon Perrins.
If your cauliflower head yields a small amount of riced cauliflower, I have added cooked rice to stretch out the meal. When I did this, we got 10 servings because I added 2 bags of boil-in-bag rice.
You can add cooked chicken to the mix near the end of cooking time.
If you are participating in Whole30, omit the Worcestershire sauce. Swap the Soy Sauce for Coconut Aminos. And don’t serve with the listed sauces. At the time of writing, peas have been accepted into Whole30.