Low Carb Stir Fry Cauliflower Rice

2 servings

7full sheets GimMe Organic roasted seaweed

1medium head cauliflowerabout 4 cups cauliflower rice if buying prepackaged

2 cupschopped mushrooms

2 cupschopped green onion

1 cupchopped red pepper

¼ cupTamari or Soy Sauce

4 teaspoonsfinely chopped garlic

4 teaspoonssesame oil

4 teaspoonsmaple 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!