By Trisha Marie Berry
1 large head of cauliflower, cut away from core and into 1″ pieces, pulse in food processor until “rice” size
1 onion, divided, half diced/half sliced
1 clove garlic, minced
1/2″ piece of ginger, minced- or 1/4 tsp dry
Pinch of crushed red pepper, or more to taste
3-4 mushrooms, sliced
1-2 cups fresh bite size broccoli florets
1 carrot, grated or matchstick
1 cup cashew pieces, I like salted
1-2 cups fresh diced pineapple
Optional: GF tamari about 1.5 tsp per serving
*Note: I season with a little salt about every other ingredient, not a lot, just a pinch.
In a wok or straight sided sautè pan, add a tsp of oil and sauteed diced half of onion until soft, add garlic, ginger, and chili flake. Sautè until fragrant, then add rice cauliflower. Cook for 2-3 minutes, stirring constantly, until it loses its raw appearance/texture. Remove from pan and set aside. Return pan to heat and add another tsp of oil. Add sliced half of onion and sautè for a min or two. Add mushrooms, then broccoli, followed by carrots, cashew, and finally pineapple- allowing each ingredient to cook for about a minute before adding the next. Add back the seasoned cauliflower and stir to combine. Taste for salt, remove from heat and sprinkle each bowl with a little tamari (or soy sauce) if you like.