Cauliflower Rice with Colorful Vegetables

For the cauliflower rice with colorful vegetables, wash the cauliflower and chop with a food processor (a little rice grain size).

Peel and finely chop the onion, ginger and garlic. Wash/peel the rest of the vegetables as well and chop into small pieces.

Heat some coconut oil in a pot and sauté the chopped cauliflower in it for about 5 minutes.

At the same time, heat some coconut oil in a pan and first sauté some garlic with pepperoncin spice, then add ginger, onion, leek, pointed bell pepper and sauté a bit, then add the frozen peas and continue to sauté for a few minutes.

Add the pan-fried vegetables to the cauliflower rice, stir well and season with salt, pepper, herbs, lemon juice, coconut aminos and a little sesame oil.

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