In a food processor, add the cauliflower florets, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice, about 20 or 30 seconds.
To make the sauce- in a small bowl, combine all sauce ingredients and stir with a whisk.
In a large saucepan or wok, heat 2 teaspoons of sesame oil over medium heat. Add the broccoli and shredded carrots and cook for 4-5 minutes, stirring occasionally, until the broccoli is soft.
Add the edamame and green onions and cook for 3-4 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside.
Add the cauliflower to the skillet and cook for 4-5 minutes, until cauliflower is soft. Remove from heat and add the veggies and sauce; stir. Stir and serve.
Store in an airtight container in the fridge. This dish is best served immediately but will keep in the fridge for up 2-3 days. I highly recommend serving this dish with Crispy Sesame Tofu.
You can buy pre-packaged cauliflower rice to make this recipe. I would recommend though, if you do, buy it super fresh, as packaged cauliflower rice can go bad quickly. I, however, always prefer to use fresh organic cauliflower, as it’s so easy to turn it into ‘rice’ using my food processor.
If using frozen edamame, there is no need to thaw beforehand. When added to the wok, it won’t take long for the heat to warm the edamame.