This easy, vegetarian recipe comes together in just 15 minutes.
"Cauliflower makes a wonderful substitute for rice in this dish that is light on carbs and calories but packed with protein and fiber," says recipe developer and food writer Diana Kuan. Plus, you can easily customize it with your favorite vegetables or whatever you have in your fridge.
1 head cauliflower
2 tablespoons vegetable oil
2 shallots, finely chopped
8 fresh shiitake mushrooms, stems removed and caps finely chopped
1 cup frozen peas
12 ounces extra-firm tofu, cut into ½-inch cubes
1 large carrot, grated
2 tablespoons low-sodium soy sauce
2 tablespoons sesame oil
Salt and pepper to taste
1. Trim the cauliflower, cutting away as much stem as possible, and cut into florets. Working in batches, break up the florets into a food processor and pulse until the mixture resembles couscous-like granules. Alternatively, grate the cauliflower with a box grater.
2. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the base. When the oil is hot, add the shallots and mushrooms and cook for 1 minute. Add the cauliflower and stir-fry for 2 minutes, until the granules start to soften. Add the peas, tofu, and carrot, and cook for another 2 minutes, stirring continuously. Stir in the soy sauce and sesame oil. Remove from heat and adjust the seasoning with salt and pepper as desired.
To serve: Transfer to a large bowl to enjoy family-style.