Ingredients

• 4 cups (about 1 head) processed cauliflower or 1 bag riced cauliflower

• 1 tbsp sesame oil, or more to taste

• 2 cloves garlic, minced

• 1/2 small onion, diced

• 1 cup diced carrots

• 1 cup diced celery

• 3 tbsp Kikkoman^® No Preservatives Added Teriyaki Baste & Glaze

• 1 tsp rice wine vinegar

• Salt and pepper, to taste

• Chopped scallions, to garnish

Instructions

1. Break down the cauliflower in a food processor until it’s the size of rice. (You can skip this step by using a bag of riced cauliflower.)

2. In a wok or large pan, heat the sesame oil over high heat. Add the minced garlic and diced onion, and fry until fragrant.

3. Add the carrots, celery, and cauliflower, and cook until tender (approximately 5 minutes). Stir in the teriyaki sauce and rice wine vinegar.

4. Cook for 8 to 10 minutes over medium-high heat, stirring briefly every minute. Season with salt and pepper, and garnish with chopped scallions.