Chickpea Cauliflower Fried Rice

Cauliflower is all the rage right now and it's the perfect substitution to make some of your favorite comfort foods healither. Check out this segment from Mass Appeal to learn how I'm cooking up Chickpea Cauliflower Fried Rice. 

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Chickpea Cauliflower Fried Rice
1 15 oz. can low sodium chickpeas, rinsed
1 small head cauliflower, grated (about 2 cups)
2-3 tsp. olive oil
1 cup carrots and mushrooms, chopped
1 shallot, chopped
3-4 tbs. tamari
1 tbs. toasted sesame oil
1 tbs. rice wine vinegar
2 tsp. honey
2tbs. fresh ginger, grated
Pinch red pepper flakes
Salt and Pepper to taste
2 scallions, chopped
Optional: Sesame Seeds and Cashews for serving

Grate raw cauliflower on a box grater or in a food processor pulse until it breaks down into rice size pieces. (Set aside.) In a large nonstick skillet, heat the oil over medium-high heat. Add the chickpeas, shallots, and vegetables and sauté for 2 minutes, then stir in the tamari, rice vinegar, toasted sesame oil red pepper chili flakes, grated ginger and honey. When the sauce begins to bubble, add the cauliflower rice. Fry, folding the rice in on itself until hot, about 3-5 minutes. Top with chopped scallions and chopped cashews if using, to serve.