2tablespoonsreduced sodium soy sauceor tamari for gluten-free
¼cupvegetable broth
1teaspoonchill sauce such as sambal oelek or sriracha
1clovegarlicgrated
1teaspoongingergrated
1tablespoonwater
2teaspoonscornstarch
!CAULIFLOWER FRIED RICE INGREDIENTS:
½medium cauliflowercut into bite sized florets
½yellow onionchopped
½cupcarrotscubed
1egglightly beaten
3green onionsminced
1garlic gloveminced
1tablespoonsesame oil
? cup low sodium soy sauce
½tablespoonbrown sugar
½tablespoonrice vinegar
? teaspoon ground ginger
pinchof red pepper flakes
Instructions
PREPARE CAULIFLOWER FRIED RICE:
Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, rice vinegar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten egg, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions.
PREPARE CRISPY CAULIFLOWER:
Working in batches dredge the cauliflower florets in the flower, dip into the eggs, and coat in the breadcrumbs before frying them in oil heated to medium-high (350F) until golden brown and setting them aside on paper towels to drain.
PREPARE HONEY LEMON SAUCE:
Heat a pan over medium heat, add the mixture of the honey, lemon juice, soy sauce, broth, chill sauce, lemon zest, garlic, ginger and the mixture of the water and the corn starch and cook until the sauce thickens, about a minute, before adding the crispy cauliflower and tossing to coat. Sprinkle sesame seeds over the top and serve Immediately.