I got a huge head of cauliflower at the market on Saturday, along with rainbow chard and rainbow carrots. I’ve always wondered about this whole cauliflower rice trend I’ve been seeing all over the blogger world. I looove cauliflower in all it’s forms — roasted, mashed, raw and apparently ‘rice’-d? It really soaks up the flavors of the sauce, even better than rice I’d say. Also, this sauce is pretty flawless — tamari, sesame oil, rice wine vinegar and sriracha….match made in heaven.
1 onion, minced
2 garlic cloves, minced
1-inch chunk of ginger, minced
2 carrots, finely chopped or shredded
5 heads of rainbow chard, chopped
1 small cauliflower head (to make about 2 cups of the ‘rice’)
For the sauce:
2 tbsp tamari
1 tbsp rice wine vinegar
1 tsp toasted sesame oil
2 tsp sriracha (I like it spicy)
1. Heat 2 tbsp olive oil in a pan on medium heat. Add onions and sautee for a couple of minutes. Then add in the garlic, ginger and carrots and saute for another minute.
2. Finally, add the chard, cauliflower and the sauce. Sautee for another 2-3 minutes to let all the flavors meld.