Cauliflower fried “rice”

YIELD: 10-12 servings

1 medium head fresh cauliflower, in florets

2 Tbsps. sesame oil or olive oil

1 clove garlic, minced

1 shallot, minced

½ cup frozen peas and carrots

½ cup frozen corn

¼ cup fresh zucchini, julienned

¼ cup fresh yellow squash, julienned

¼ cup broccoli florets

2 Tbsps. reduced-sodium soy sauce

1. Place cauliflower florets in food processor and pulverize until small and texture resembles rice.

2. In medium skillet, heat oil over medium-high heat.

3. Add garlic and shallots. Sauté for 3-4 minutes; add peas, carrots, corn, zucchini, yellow squash and broccoli; then add cauliflower and continue to cook for 5 minutes while tossing vegetables and cauliflower together.

4. Add soy sauce and cook for 2-3 minutes. Taste and adjust seasoning. 

Photo and recipe: Forward Food/Humane Society of the U.S.