Low Carb Stir Fry Cauliflower Rice

2 servings

7 full sheets GimMe Organic roasted seaweed

1 medium head cauliflower about 4 cups cauliflower rice if buying prepackaged

2 cups chopped mushrooms

2 cups chopped green onion

1 cup chopped red pepper

¼ cup Tamari or Soy Sauce

4 teaspoons finely chopped garlic

4 teaspoons sesame oil

4 teaspoons maple syrup

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Place seaweed sheets into a food processor and pulse until they become small flakes.
Make cauliflower rice by cutting head into pieces, cutting out most of the stem. Using a food processor pulse cauliflower until it is in small rice like pieces. You can also use a grater to grate the cauliflower if you do not have a processor.
Saute sesame oil and garlic in a large pan over medium heat until the garlic gets fragrant.
Add in the rest of the ingredients, except the seaweed flakes, and sauté while stirring until everything is cooked through and most of the liquid has evaporated. I prefer mine on the al dente side so taste as you go and remove from heat when you reach your desired consistency. Pour into a large bowl.
Add the desired amount of seaweed flakes to the bowl and mix well to incorporate. Serve as a main dish or as a side to any Asian inspired meal!