No waste cauliflower bowl
A sustainable and delicious recipe that combines every part of the cauliflower into a flavorful meal!
Tools
Ingredients
Serving
1
organic cauliflower
1
red pepper
1 tbsp
olive oil
1 tsp
pepper
2 tbsp
sunflower oil
1/4 tsp
salt
1/4 tsp
black pepper
2
garlic cloves
100 g
edamame beans
1 tsp
sesame seeds (for garnish)
Step by step
This recipe fits 2 portions in the Food Processor.
Cut off the leaves from the cauliflower head and set them aside for later use.
Wash the cauliflower and remove the florets from the cauliflower head. Do not throw away the remaining stem. Place the florets in the KitchenAid Food Processor and pulse a few times until they resemble rice-like texture. Be careful not to over process; you want to maintain some texture.
Heat the olive oil in a pan over medium heat. Add the cauliflower rice to the pan and cook for about 5 minutes, stirring occasionally.
In the meantime, cut the cauliflower stem into small sticks. If you have small leaves, leave them as they are. If you have leaves with big stems, you can remove the leaves from the leave stems and cut the stems into pieces or sticks. Heat the sunflower oil in a wok over high heat. Add all the cauliflower sticks to the wok and stir-fry for a few minutes until they become tender. Add the cauliflower leaves and red pepper to the wok. Continue cooking and stirring for another 2-3 minutes until the vegetables are slightly softened.
Add garlic and season with salt and black pepper. Stir-fry for an additional minute to let the flavors bloom.
Serve the cauliflower rice with the stir-fried vegetables. Add edamame beans and finish off with sesame seeds.