Back to top

Sautéed Cauliflower Rice (vegetarian)

By Alberto Sanz


5 Qt Titanium Saladmaster Wok

Ingredients :

  • 1 cauliflower, turned into rice, cut the cauliflower very small or with the cone 2
  • 2 large carrots, finely grated or with cone 1
  • 2 tablespoons ginger, finely grated with cone 1
  • 1 medium white onion, cut the onion very small or with the cone 2
  • 150 g of frozen corn
  • 190 g of frozen peas
  • 3 eggs
  • 3 tablespoons soy sauce coffee
  • 2 tablespoons sesame oil coffee
  • 3 garlic cloves, finely grated with cone 1
  • 50 g of rolled chives


  • Preheat the 5 Qt Saladmaster Titanium Wok over medium heat, until the water balls slide over the surface
  • Add onions, carrots, garlic and ginger
  • Cover, when the valve clicks intensely lower to minimum fire
  • Cook until onions are translucent, about 5 minutes
  • In a bowl, break eggs and whisk
  • Add eggs to wok and cook until thoroughly scrambled and cooked
  • Add corn, peas, sesame oil, cauliflower rice, chives and soy sauce
  • Remove to combine
  • Cover the wok and raise the temperature to medium power
  • Wait to click and lower temperature to minimum
  • Cook for about 10 minutes
  • Serve hot and garnish with extra chives and hot sauce for a more intense flavor