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Ingredients
- 1 small head cauliflower
- 1 tbs sesame oil
- 3 tbs tamari
- 1/2 vegetable broth
- 1/2 inch ginger grated
- 1 large clove garlic finely chopped
- 1 cup frozen peas and carrots mixture
- 1 large egg beaten (omit for vegan version)
- ¼ cup green onions
Ingredients
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Instructions
- Cut the core from the cauliflower. With a sharp knife, chop the florets into thin slices. This will make the florets fall into tiny little crumbles. Place in a food processor, if desired, and pulse just until the cauliflower has the texture of rice.
- Drizzle the bottom of a large crockpot with sesame oil. Add cauliflower, tamari, broth, ginger, and garlic. Cover and cook on low for 3 hours, or until the cauliflower is tender. Stir peas and carrots into the pot, drizzle egg over the mixture. Cover and cook an additional 1 hour, stirring every 20 minutes. Garnish with green onions. Serve immediately and enjoy.
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