Cauliflower "Rice" Stir-Fry

(recipe from wholeliving.com)

2 cups cauliflower florets
2 Tbsp. olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
coarse salt
1/4 cup broth
1 Tbsp. minced fresh ginger
1 thinly sliced small red chile
2 cups broccoli florets
1 julienned large carrot
1/2 diced (stemmed, seeded) red bell pepper
Juice of 1/2 lemon
2 Tbsp. shelled pumpkin seeds
2 Tbsp. fresh cilantro leaves

Pulse cauliflower florets in a food processor until finely chopped.

Heat 1 Tbsp. oil in a large skillet over medium heat.  Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes.  Add cauliflower and season with coarse salt.  Stir in broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes.  Transfer to a bowl and cover.

Wipe pan and heat 1 Tbsp. oil over medium-high heat.  Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes.  Add 2 minced cloves garlic, ginger, and chile and cook 1 minute.  Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes.  Season with salt.  Remove from heat and add lemon juice.

For each serving, top cauliflower with vegetables and sprinkle with pumpkin seeds and cilantro.

(Simple, but quite good.  Cauliflower "rice" is the bomb!)