INGREDIENTS2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon soy sauce
¼ cup low-sodium chicken stock
Pulse cauliflower florets in a food processor until they’re they consistency of rice.
2 cloves garlic, minced
1 teaspoon soy sauce
¼ cup low-sodium chicken stock
Pulse cauliflower florets in a food processor until they’re they consistency of rice.
PREPARATION
Heat olive oil in a large skillet over medium heat. Add the minced garlic, stir quickly, then add the cauliflower, stir, and let it cook for about a minute. Add soy sauce and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, stir quickly, then add the cauliflower, stir, and let it cook for about a minute. Add soy sauce and chicken stock and cook, stirring occasionally, until the cauliflower is tender but still crunchy, about 6 minutes.
Tip: Add teriyaki sauce and Sriracha after cooked.
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