• For the rice:
  • 2 tablespoon sesame oil, divided
  • 1 lg. head cauliflower
  • 2 carrots, finely diced
  • 1 cup frozen edamame
  • 2 cloves garlic, minced
  • 5 stalks chopped green onion
  • For the sauce:
  • 3 tablespoon coconut aminos
  • 1 tablespoon peanut butter
  • 1 teaspoon chili paste


  1. Grate the cauliflower using a kitchen grater, then heat over med-high heat with 1 tablespoon. sesame oil until tender. Remove from pan and set aside.
  2. Cook the carrots in the remaining 1 tablespoon. sesame oil until mostly tender.
  3. Make the sauce by combining the coconut aminos, peanut butter, and chili paste. Set aside.
  4. Add the edamame, garlic, and green onions, and sauce and cook until heated through.
  5. Add cauliflower back to pan. Stir to incorporate and then heat through.