1 small head of cauliflower cut into florets
1 bunch of asparagus or green beans, chopped
2 cups of shiitake caps, sliced
1 small zucchini chopped
1/2 cup green peas
4 cloves of garlic minced
1 knob ginger, grated
1/2 yellow onion, minced
2 tablespoons avocado oil
Salt and pepper
Toasted sesame oil
Rice vinegar
Optional: chili crisp or kimchi
Serve w/ romaine leaves

Process cauliflower in food processor or blender to form rice. Set aside. In a hot large pan, sauté garlic, onion, and ginger. Once fragrant, add shiitake mushrooms and drizzle well w/ tamari. Continue to cook on medium high heat until well cooked. Add remaining chopped veg, and a little water to help cook them down. Keep medium high heat and stir often. Drizzle w/ more tamari and season w/ salt and pepper. You want the veg slightly salty. Once cooked but still with bite, fold in cauliflower rice. Lower heat to medium low and make sure it’s well mixed. The hot veg will cook rice down. This part will only take a couple minutes. Over cooking the rice will cause it to become dense and soggy. You want the rice a little undercooked. Finally season w/ tamari, a splash of rice vinegar and a little salt and pepper if needed. Transfer to bowl and top with sliced scallions, sesame seeds and chili crisp or kimchi if using. Serve w/ Romaine leaves for wrapping!