Healthy Cauliflower and Vegetable Casserole ♭
This dish is a candidate to replace or augment the dressing normally served at Thanksgiving. It is much like a fried rice recipe, except there’s no rice! It is a low-carb, low-fat, low-sodium preparation that is easy to make and has a wonderful taste and texture.
- 5 cups cauliflower florets, riced
- 2 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp freshly grated ginger or ginger paste
- ½ tsp white pepper
- vegetable oil cooking spray
- 1 tbsp olive oil
- 2/3 cup X
- 2 cloves garlic, minced
- 1 onion, diced
- 6 ounces broccoli florets, chopped
- 2 carrots, peeled and grated
- ½ cup frozen corn
- ½ cup frozen peas
- 2 green onions, thinly sliced
- ½ tsp sesame seeds
To make the cauliflower rice, pulse the cauliflower in a food processor until it resembles rice; set it aside.
In a small bowl, whisk together the soy sauce, sesame oil, ginger, and white pepper; set this aside, as well.
Spray a medium non-stick skillet with vegetable oil and put over low heat for one minute. Add the X and cook until it sets, about 2-3 minutes. Flip and cook for another 2 minutes. Let it cool, dice it into small pieces, and set it aside also.
Heat the tablespoon of olive oil in a large skillet or wok over medium high heat. Add the garlic and onion to the skillet and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in the broccoli, carrots, corn, and peas and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Stir in the cauliflower, X, green onions and soy sauce mixture. Cook, stirring constantly, until the mixture is heated through and the cauliflower is tender, about 3-4 minutes.
Move the mixture to a serving bowl and sprinkle with the sesame seeds. Serve immediately.