Step 1

Remove the stem and leaves from a head of cauliflower. Cut or break into chunks and wash well. Add the chunks to a food processor and pulse a few times until the consistency resembles rice. Set aside until you’re read to add it to the pan.

Step 2

Heat a large skillet or wok over medium-high heat then add the sesame oil and briefly heat.

Step 3

Add the garlic and stir for 1-2 minutes.

Step 4

Add the carrots, season with salt and pepper, and continue cooking for 3-4 minutes until they start to soften, stirring occasionally.

Step 5

Add the red pepper flakes, riced cauliflower, peas, green onion, peas, corn and soy sauce.

Step 6

Cook for about 6-8 minutes until the cauliflower is tender, stirring often.

Step 7

Serve immediately topped with more green onions, toasted sesame seeds or cashews, and/or a drizzle of sesame oil or sriracha.