pulse about 15 times for a rough chop.
Warm a large skillet over medium heat and add one tablespoon of the oil. Add the cauliflower and cook four to five minutes, stirring well until the cauliflower starts to brown. Transfer to a large plate.
Heat the remaining oil in the same skillet. Add the carrots, onion, ginger and garlic. Cook three to four minutes, stirring often until the vegetables begin to brown. Push the vegetables to one side of the skillet and return the cauliflower, cooking 1 minute more while stirring gently.
Turn off the heat and stir in the corn, cilantro, soy sauce and hot sauce. Serve immediately or cool completely before storing in an airtight container in the fridge.
Yield: 4 servings
More information
The U.S. Department of Agriculture has more on cauliflower and its health benefits.
