1. Cut head of cauliflower into quarters; remove inner core and leaves. Trim into large florets. Transfer to a food processor, being sure not to fill the bowl more than ¾ full. Cover, and pulse until cauliflower resembles couscous or rice. (If you don’t have a food processor, grate on the large holes of a box grater.) 2. Place cauliflower in a microwave-safe bowl; stir in 1 tablespoon canola oil, and cover tightly with plastic wrap. Microwave for 3 minutes. 3. Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, and the sesame oil in a large bowl. Add pork, and toss. Stir together remaining 1 tablespoon soy sauce, ½ teaspoon cornstarch, and broth in a small bowl. 4. Heat 1 tablespoon canola oil in a large nonstick skillet over high heat. Add garlic and ginger; cook, stirring constantly, 30 seconds. Add pork, and stir-fry 3 minutes or until browned. Add onion and asparagus; stir-fry 3 minutes. Add mushrooms, and stir-fry 3 minutes longer. Add broth mixture; bring to a boil. Cook 2 minutes or until sauce is slightly thickened. 5. Serve pork and vegetable mixture over riced cauliflower.
*Recipe prepared by registered dietitians from St. Vincent’s Health System. Nutrition [Per Serving]: 310 calories; 13 g total fat; 2 g saturated fat; 32 g protein; 19 g carbohydrate; 6 g fiber; 460 mg sodium