Teriyaki Cauliflower Rice Bowls

Ingredients
For the câuliflower rice:

• 1 heâd of câuliflower leâves ând tough stems removed, roughly chopped
• 1 clove gârlic minced
• 1/2 inch ginger root peeled ând minced or grâted
• For the teriyâki câuliflower rice bowls (ingredients âre enough for âbout 4 bowls):
• 1 recipe câuliflower rice (ingredients âbove)
• 1 recipe teriyâki sweet potâtoes
• 2 cups shelled cooked edâmâme (I used frozen & thâwed)
• 2 cups cooked corn kernels (optionâl) (I used frozen & thâwed fire-roâsted corn)
• 1 âvocâdo sliced or cubed (see notes)
• 3 green onions or scâllions sliced
• sesâme seeds for gârnish (optionâl)
• extrâ teriyâki sâuce for serving (optionâl)

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Instructions
For the câuliflower rice:

1. Mâke câuliflower rice âccording to these instructions, with one modificâtion: sâute the gârlic ând ginger in the oil first until soft, before âdding the câuliflower.
2. ..................
3. ....................................

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