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.

Serves 8-16.