Vegan Black Pepper Cauliflower Rice Bowls with Snow Peas
Total time40 min
Prep time20 min
Cook time20 min
4.5(29)
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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.
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