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Sauteed Sugar Snap Peas With Cauliflower Rice

Yield: 4 Servings | Prep Time: 15 minutes | Source:


  • 1 head cauliflower
  • 2 teaspoons olive oil or sesame oil
  • 2 cloves garlic, finely chopped
  • 1 lb sugar snap peas
  • 2 tablespoons low sodium soy sauce
  • 1/4 teaspoon honey mustard
  • 1/4 teaspoon red chili flakes
  • Pinch of freshly ground black pepper
  • Small pinch of ground ginger (optional)
  • Optional: sesame seeds to garnish


  1. Cut cauliflower into bite-sized florets.
  2. Place cauliflower florets into food processor and pulse until rice-like consistency forms.
  3. Steam cauliflower (you can easily do this in the microwave — cover a bowl of cauliflower rice with a damp paper towel and microwave in 1-minute increments until desired consistency is formed). Alternatively, you can sauté the cauliflower in a couple of teaspoons of oil over medium heat. Flavor with salt and pepper to taste.
  4. In a large sauté pan, heat oil over medium heat. Once your pan is hot, add garlic and sauté so the garlic does not burn.
  5. Add the snow peas and continue to sauté, constantly moving the vegetables around the pan.
  6. Once the snow peas begin to soften, add soy sauce and spices. Then add honey mustard. Sauté well so marinade is evenly distributed.
  7. Cook until vegetables are soft, but not limp. Serve over cauliflower rice. Enjoy!