📖 Instructions

1. First, prepare the cauliflower rice. Wash a head of cauliflower thoroughly and cut it into florets. Use a grater or food processor to pulse the florets into rice-like pieces. If using a food processor, be careful not to over-process – you want somewhat chunky 'rice'.
2. Next, prep your veggies! Finely chop the scallions, and grate the carrots if you're using them. Remember, if you are using more vegetables, prep them at this point!
3. In a large skillet or wok, heat a tablespoon of sesame oil over medium heat. Add the cauliflower rice and sauté for about 5-7 minutes, stirring frequently, until it's slightly softened but still has a nice bite to it. Don't let it brown too much!
4. While the cauliflower is cooking, prepare the dressing in a small bowl. Whisk together the soy sauce, rice vinegar, maple syrup, sesame oil, and minced garlic. Taste and adjust seasoning to your preference. A little extra lime juice might liven it up!
5. Once the cauliflower rice is cooked, transfer it to a large bowl. Add the chopped scallions, and grated carrots (if using). Pour the dressing over the mixture and toss gently to combine. Try to coat all the cauliflower rice well.
6. Finally, sprinkle the toasted sesame seeds generously over the salad. Give it one last toss. You can add more seeds as desired. And thats it!
7. Serve immediately and enjoy! This salad is fantastic on its own or as a side dish. It makes for an amazing lunch! Sometimes I'll have it for dinner too!