Cauli FlowerPower Bowl

Cauliflower rice is still a thing. Pei Wei is getting into the trend, creating several new menu items. Chef J. Sullivan makes a bowl for Good Day.

Cauliflower Rice

8 oz riced fresh cauliflower
1 TB soybean oil

Sautee on high heat 20-30 seconds

Cauli FlowerPower Stir Fry

1-ounce Pad Thai Sauce
1-ounce ung Pao Sauce 
1 ounce thinly sliced coin cut carrots
1-ounce snap peas
1-ounce julienne red bell pepper
1-ounce julienne yellow onion
4 oz sliced chicken breast, steamed
1 tsp minced ginger, fresh
1 TB soybean oil
1 oz scallions, cut to 2-inch sticks

Stir-fry ginger and vegetables in wok on high heat for 20-30 seconds.  Add sauces and chicken and bring to a boil. Toss in scallion sticks and serve over bed of cauliflower rice.

Asian Slaw

.5 oz shredded green cabbage
.5 oz shredded red cabbage
.25 oz julienne red bell pepper
.25 oz julienne red onion
1 TB chopped scallions
1 tsp. rice vinegar
1 tsp. sugar

Combine and toss all ingredients, then garnish on top of stir-fry.