Break the cauliflower into florets and pulse in a food processor or grate into rice-sized pieces. Finely dice the carrot, slice the spring onions into rings, separating the green and white parts, and finely chop the garlic and ginger.
Heat the coconut oil in a wok or large frying pan over a high heat. Briefly fry the carrot and the white part of the spring onions until they take on a little colour.
Add the garlic and ginger and fry only briefly, so they become fragrant but don't darken.
Add the cauliflower rice and peas to the pan and stir-fry everything over a high heat until the cauliflower is lightly browned but still loose.
Stir in the soy sauce and sesame oil and toss everything briefly. Season to taste with salt and pepper.
Sprinkle with the green part of the spring onions and the toasted sesame seeds and serve straight away.
Good to know
When it needs to be quick, this dish is simply a pleasure. Warm, well seasoned, uncomplicated – and the cauliflower makes it surprisingly substantial.
Swaps
Peas → edamame (also provide protein and fibre). Carrot → red pepper (provides vitamin C). Soy sauce → tamari (gluten-free alternative with similar umami). Sesame → chopped cashews (tree nuts; provide unsaturated fatty acids and minerals).
Allergens
Contains soya, sesame and gluten (soy sauce; tamari is a gluten-free alternative). With a mild soy sauce, the dish is often fine for children, and in pregnancy it's fine with good kitchen hygiene and fully cooked ingredients.
