2 Servings 20 min Cook
1 Cup chopped, (1/2" pieces) Cauliflower
2 Tbsp Olive Oil
1 Medium (2-1/2" dia) Onions
3 Cloves, minced Garlic
1 Tsp Salt
1 Cup Water
1 Tbsp Ginger
2 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
2 Cup flowerets Broccoli
2 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
1 Medium (4-1/8" long) Scallions
2 Tbsp Fresh Cilantro
In a food processor or blender, pulse the cauliflower florets until they resemble grains of rice.
In a large skillet, warm 1 tbsp of oil over medium heat.
Add the 1/2 of the red onion to the olive oil and sauté for about 3 minutes or until the onion becomes translucent.
Add 1 clove of minced garlic and sauté for an additional 30 seconds.
Add the finely chopped cauliflower to the skillet and season with a pinch of salt and add the ¼ cup of water.
Cover and allow the cauliflower to steam for 5-6 minutes.
Transfer to a separate bowl and set aside.
In the same skillet, warm the second tbsp of olive oil over medium-high heat.
Add then remaining onion and sauté for 3 minutes and then add the remaining garlic and the ginger and sauté for an additional 30-60 seconds.
Finally add the pepper, broccoli, and sauté for an additional 5-6 minutes.
When the vegetables are tender, season with lemon juice, salt, and pepper to taste.
Serve the vegetables over the cauliflower and garnish with chopped scallions and cilantro.