Ingredients
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2 tablespoons olive oil
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1 onion, finely diced
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1 yellow or orange bell pepper, seeded and diced
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1 head cauliflower, chopped in a food processor until it resembles rice
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2 teaspoons fresh ginger, minced
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3 cups fresh spinach, roughly chopped
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1 cup shelled edamame
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3 tablespoons low-sodium soy sauce
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1/2 teaspoon kosher salt
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2 scallions, chopped
Instructions
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Heat the pan
Heat a large wok or sauté pan over medium heat and add the olive oil. -
Cook the aromatics
Add the diced onion and minced ginger. Sauté for about 1 minute until fragrant. -
Add the bell pepper
Stir in the diced bell pepper and cook for another 1 minute. -
Cook the cauliflower rice
Add the cauliflower “rice” and cook for 2–3 minutes, stirring occasionally. -
Add remaining ingredients
Stir in the spinach, edamame, soy sauce, and salt. Cook for 3–4 minutes, or until the cauliflower is tender and the spinach is wilted. -
Finish and serve
Top with chopped scallions and serve warm.
Notes
- Avoid overcooking the cauliflower so it stays light and fluffy rather than mushy.
- Add scrambled egg, tofu, or shrimp for extra protein.
- Sprinkle with sesame seeds or drizzle sesame oil for more depth of flavor.
- Use pre-riced cauliflower to save time.
