1 head of broccoli, cut into florets
1 head baby bok choy, sliced and leaves separated
1 red pepper, sliced into matchsticks
1 cup of frozen peas
Scallions and cilantro, for garnish
1/2 large cauliflower or 1 small cauliflower
1 scallion, thinly sliced
1 clove of garlic, minced
1/4 tsp. turmeric
1/3 cup low-sodium, gluten-free tamari
1 tbsp. tahini
1/2 lime, juiced
1 tsp. sesame oil
“Whisk all the ingredients together for the tamari sauce and set aside. For the cauliflower, begin by peeling away the green leaves. Cut into florets (including the stems). Place a handful of florets into the food processor (about a cup or so) and put the lid on. Pulse a few times or until the cauliflower is in small rice-like pieces. Keep the pieces on the larger side so they do not get mushy. Repeat in small batches until the whole head is riced. Alternatively, you can chop it by hand with a knife.
“In a large skillet, heat the coconut oil over medium-high. Add the scallion and cook for three to four minutes. Add the garlic and the turmeric and cook for one minute. Then add the cauliflower, mix well, and cook for five to seven more minutes or until the cauliflower is just soft. Scoop cauliflower into a bowl and wipe out the pan.
“Bring the pan to medium heat. Add the broccoli, red peppers, and bok choy stems with a scant 1/4 cup water (just enough for them to steam). Toss the veggies around and cook until steamed through and water has nearly evaporated, three to five minutes. The veggies should be crisp but tender. Add the peas, bok choy leaves, and the satay sauce and cook until just warmed through. At this point, you can add in the cauliflower rice and gently toss until well incorporated and heated through or serve the veggie stir-fry on top of the cauliflower rice. Top with cilantro, scallions, toasted cashews, and pan-fried tofu, if desired.”