Ingredients

• 4 cups (about 1 head) cauliflower or 1 bag Trader Joe’s^® Riced Cauliflower

• 1 tbsp sesame oil, or more to taste

• 2 cloves garlic, minced

• 1/2 small onion, diced

• 1 cup carrots, diced

• 1 cup celery, diced

• 3 tbsp Kikkoman^® Preservative Free Teriyaki Baste & Glaze

• 1 tsp rice wine vinegar

• Chopped scallions, to garnish

• Salt and pepper, to taste

Instructions

1. Break down the cauliflower in a food processor until it’s the size of rice. (You can skip this step by using a bag of Trader Joe’s Riced Cauliflower.)

2. In a wok or large pan, heat the sesame oil over high heat. Add the garlic and diced onion, and fry until fragrant.

3. Add the carrots, celery, and cauliflower, and cook until tender (approximately 5 minutes). Stir in the teriyaki sauce and rice wine vinegar.

4. Cook for 8 to 10 minutes over medium-high heat, stirring briefly every minute. Season with salt and pepper, and garnish with chopped scallions.