1 head - cauliflower
4 tbsp - olive oil
½ cup - yellow onions, diced
2 tsp - garlic, minced
2 tsp - ginger, grated
1 tsp - turmeric, ground
¼ cup - red peppers, diced
¼ cup - yellow peppers, diced
¼ cup - green peppers, diced
¼ cup - celery, diced
2 tbsp - soy sauce
2 tsp - salt
3 tbsp - green onion, chopped
Wash and dry the cauliflower then cut off and discard any green leaves attached to the stem. Cut the cauliflower into chunks then pulse in a food processor until the cauliflower is the size of rice grains. If you don’t have a food processor you can grate the cauliflower into rice-sized pieces. Set the “rice” aside.
Heat oil in a frying pan over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the garlic, ginger and turmeric. Cook for another 3 minutes, stirring frequently so the garlic doesn’t burn. Add the cauliflower rice and cook for another 5 minutes until softened.
Add in the peppers, celery, soy sauce and salt. Turn up the heat to medium-high and sauté just until the peppers are heated, about 3 minutes. Remove from heat, garnish with green onion and serve.
Cauliflower, White LARGE (each)
Colavita Extra Virgin Olive Oil (500ml)
Onions, Yellow Jumbo (each)
Sunterra Garlic, Minced (250g approx)
Ginger Root (kg)
Gull Valley Peppers, H.H. Red (each)
Gull Valley Peppers, H.H. Yellow (each)
Gull Valley Peppers, H.H. Green (each)
Celery, Stalk LARGE (each)
Kikkoman Soy Sauce (148ml)
Sifto Table Salt Slim Pack (1kg)
Onions, Green (each)