1 medium head cauliflower, cored and cut into florets (about 6 cups)
1 tablespoon toasted sesame oil
5 scallions, trimmed and thinly sliced
1 cup cherry or grape tomatoes, quartered
2–3 tablespoons apple cider vinegar or rice vinegar
1–2 tablespoons reduced-sodium tamari*
1–2 tablespoons chile-garlic paste or Sriracha
1/4 cup chopped chives
1/4 cup chopped fresh cilantro
Add the cauliflower florets to the bowl of a food processor fitted with an S-blade. Pulse to finely chop into pieces roughly the size of rice grains.
Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8–10 minutes, or until the cauliflower softens, stirring occasionally.
In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6–8 minutes, or until the “rice” develops a slight golden color and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.