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Instructions:
Cut your cauliflower into florets and add them into a food processor. Pulse a couple of times. Four to five times should be enough, but you can adjust the times depending on how to cauliflower rice looks. The pieces should be similar to cooked rice in size.
Finely chop the shallot, scallions and carrots, scramble the tofu using your hands or a fork, and crush the garlic and ginger.
Heat some sesame oil into medium heat in a frying pan or wok and add the shallots and the white part of the scallions. Cook for 3-4 minutes and add the garlic and ginger. Keep cooking until the shallots have softened. Add the carrots and scrambled tofu. Cook for further 5-7 minutes.
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Add the cauliflower rice, edamame beans, sweet corn, white pepper and some extra sesame oil if needed. Cook stirring often to make sure the cauliflower doesn’t burn. Leave cooking for about 10-12 minutes or until the cauliflower is cooked.
Add the soy sauce, stir until the soy sauce is well combined with the rest of the ingredients and turn the heat off. Sprinkle some sesame seeds on the top and add the green part of the scallions. If you like spicy food, add some sesame chilli oil or sriracha before serving.
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