Firstly separate cauliflower into florets and stalks. Wash thoroughly. Mince or grate florets with the help of a grater or food processor to resemble fine rice (Skip this step if using 'ready to cook' cauliflower rice).
Stir Fry:
In a skillet or wok, heat 2 tablespoons of the sesame oil over medium-high heat.
Add the minced garlic and saute for 30 secs or until aromatic.
Then add onions, carrots, beans, peas and cook for about 3 to 4 minutes or until tender.
Add cauliflower rice, crumbled paneer (cottage cheese), and stir fry for approximately 3 to 4 minutes until the cauliflower is slightly crispy on the outside and tender on the inside. Note paneer is optional I have added it for extra protein.
Then add soy sauce, salt, and ground black pepper. Mix well and turn off the heat.
Final Garnishing:
Sprinkle sliced spring onions and sesame seeds just before serving.
Notes
Tips
Make sure the heat is medium-high to high heat while stir-frying.
Don’t cover the pan. This causes the cauliflower to steam and worsens the smell.
Don’t overcook the cauliflower rice. It will get mushy, and it will smell, too.
Add soya sauce, in the end, preventing it from absorbing too much into the cauliflower and making it too mushy.
Try to use low sodium soya sauce and if you are looking for gluten-free use Tamarior also Coconut Aminos replaces the soy sauce and it’s the best!
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.