4 cups cauliflower, shredded with a cheese grater or in a food processor
1¼ cup vegetable broth
1 teaspoon cold-pressed sesame oil
1 clove garlic, minced
1 shallot, minced
Stir fry
1½ cup vegetable broth
1 bunch asparagus, woody bottoms cut off and spears sliced into 2 or 3
1½ cup baby new potatoes, quartered
1½ cup peas
1 cup cooked chickpeas
½ jalapeño, deseeded and chopped (leave seeds in for more spice)
¼ cup parsley
Topping
2 tablespoons sesame seeds (white or black)
1 tablespoon green onion, sliced thinly
DIRECTIONS:
It is fastest to make both parts simultaneously:
Cauliflower Rice
Heat the oil in a large skillet over medium high heat and then sautée the garlic and shallot for 2-3 minutes, until slightly browned. Add in the cauliflower and vegetable broth and continue to sautée for another 7 minutes, until the broth is all reduced (no more liquid left) and the cauliflower is al dente- softened but not yet mushy.
Stir fry
Pour the broth into a large wok and heat over medium heat. Add in the potatoes and cook for 5 minutes, stirring occasionally. Add in the asparagus, peas and jalapeño and cook for another 5 minutes (put shrimp in now if substituting for chickpeas). Add in the chickpeas and parsley and cook for a final 2-3 minutes, until the chickpeas are heated through.
Serve the stir fry over the cauliflower rice and sprinkle with sesame seeds and green onion.
Recipe by Love from the Land at https://www.lovefromtheland.com/spring-stir-fry-cauliflower-rice/