Serves 4


  • 1 large head cauliflower, trimmed into florets
  • 4 Tbsp. vegetable oil, divided
  • ¾ tsp. toasted sesame oil, divided
  • 1 tsp. salt, divided
  • ¼ tsp. ground black pepper
  • 1¼ pounds boneless, skinless chicken breasts, cut into ½"-wide strips
  • 8 small garlic cloves, peeled and lightly smashed
  • ¼ cup ginger (from a 3" piece)
  • 1 pinch of crushed red pepper flakes
  • ¾ pound carrots (about 4), sliced thinly on the diagonal, stacked and cut into thin sticks
  • 2 scallions, sliced
  • 3 Tbsp. white wine
  • 3 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 scallion, thinly sliced, for serving
  • ½ cup roasted cashews


    Total time: 45 minutes

    In a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 8 cups. In a large pot, heat 2 Tbsp. vegetable oil over medium heat. Add cauliflower, cover, and cook, stirring a few times, until al dente, about 5 minutes. Toss with ¼ tsp. toasted sesame oil, ½ tsp. salt and pepper.

    In a large skillet, heat 1 Tbsp. vegetable oil. Add chicken in an even layer and season with ½ tsp. salt. Cook over high heat without stirring for 1 minute, then stir and cook about 30 seconds longer. Transfer to a medium bowl and set aside.

    In the same skillet, heat 1 Tbsp. vegetable oil, and add garlic and ginger, peeled and cut into thin sticks. Cook over medium heat until garlic and ginger are deeply browned, about 3 minutes. Stir in red pepper flakes, carrots and scallions. Cover and cook, stirring a few times, until carrots are al dente, about 3 minutes. wine, soy sauce and 1 tsp. sugar and bring to a boil. Return reserved chicken and juices to skillet along with ½ tsp. sesame oil and stir to heat through. Divide cauliflower "rice" among 4 bowls and top with stir-fry. Sprinkle with scallion and cashews, and serve.

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