Inspiration for this dish comes from a dear friend and we are eternally grateful! Although there is no rice in this dish, we promise you won't miss it. 


1 tablespoon butter
1 teaspoon sesame oil 

1/2 teaspoon salt
2 chicken breasts, cut into 1/2 inch pieces

1 carrot, finely chopped
1/2 white onion, finely chopped
2 garlic cloves, grated 
1/2 teaspoon grated fresh ginger
4 tablespoons soy sauce
1.5 teaspoons fish sauce
1 tablespoon honey
1/2 teaspoon crushed red pepper
1 head cauliflower, pulsed in a food processor until fine 
3 tablespoons green onion, chopped
Lime wedges for serving
Sriracha (to taste) 

In a wok, melt butter over high heat. Add chicken and sesame oil, and sauté until cooked, about 5 minutes. Add all remaining ingredients except cauliflower. Cook for approximately 5 minutes until  fragrant and carrots are cooked through. Add cauliflower and cook for 2 more minutes until combined. Garnish with green onion, lime wedges, and Sriracha (if desired). 

Five Seasons