High Fructose Corn Syrup Free Black Pepper Cauliflower Rice Bowls with Snow Peas
Total time40 min
Prep time20 min
Cook time20 min
4.5(29)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp neutral oil (such as avocado oil or canola oil), divided
- ¼ tsp salt
For the black pepper sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 tsp honey
- 1 ½ tsp freshly cracked black pepper
For the stir-fry
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 8 oz snow peas, strings removed
- 1 red bell pepper, thinly sliced
- 4 scallions, white and green parts separated, thinly sliced
- 1 tbsp neutral oil
For serving
- 1 tsp sesame seeds (optional)
- chili flakes, to taste (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses per batch. You should have about 6 cups of cauliflower rice.
- 2
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, honey, and cracked black pepper until the cornstarch is fully dissolved. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!