YIELD: 10-12 servings
1 medium head fresh cauliflower, in florets
2 Tbsps. sesame oil or olive oil
1 clove garlic, minced
1 shallot, minced
½ cup frozen peas and carrots
½ cup frozen corn
¼ cup fresh zucchini, julienned
¼ cup fresh yellow squash, julienned
¼ cup broccoli florets
2 Tbsps. reduced-sodium soy sauce
1. Place cauliflower florets in food processor and pulverize until small and texture resembles rice.
2. In medium skillet, heat oil over medium-high heat.
3. Add garlic and shallots. Sauté for 3-4 minutes; add peas, carrots, corn, zucchini, yellow squash and broccoli; then add cauliflower and continue to cook for 5 minutes while tossing vegetables and cauliflower together.
4. Add soy sauce and cook for 2-3 minutes. Taste and adjust seasoning.
Photo and recipe: Forward Food/Humane Society of the U.S.