Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
stir fry

Chef Morissa’s Cauliflower Rice Stir Fry

Ingredients:

  • 2 pounds cauliflower florets
  • 2 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. fresh grated ginger
  • 2 tbsp. vegetable oil
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ½ pound broccoli florets
  • 2 carrots, grated
  • handful of peas
  • handful of corn
  • 2 scallions, sliced
  • pepper to taste

Preparation:

  1. Pulse cauliflower in food processor until it resembles rice.
  2. In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper, set aside.
  3. Heat 1 tbsp. of vegetable oil in saute pan.
  4. Add the eggs and scramble, set aside.
  5. Heat remaining oil in wok and add garlic and onion until onions are translucent.
  6. Stir in broccoli, carrots, corn and peas and stir until vegetables are tender.
  7. Stir in cauliflower, eggs and scallions until heated through. Serve immediately.
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