Chop the cauliflower into chunks small enough so you can put it in the food processor which you will then chop for a few seconds until you get a consistency similar to rice. If you don't have a food processor you can get that same consistency using a grater or a knife to chop the cauliflower into very small pieces.

Clean and dice up the carrot, red pepper, zucchini, and red onion. Then sauté them in a pan with a little olive oil. Also, if you prefer, you can steam these vegetables for 5 or 10 minutes

While you are cooking the vegetables, take this time to sauté the cauliflower rice in a different frying pan with a splash of oil, once finished place it to the side.

Now, start making the sauce. Add the tamarind sauce, the peanut butter, the apple cider vinegar, the garlic, and the ginger into a blender and mix until all the ingredients are thoroughly combined.

Next add the cauliflower rice, the cooked vegetables, and the Asian sauce into the same pan. Stir everything well until combined.

Decorate the Asian Cauliflower Rice with some black sesame seeds sprinkled on top, or pair it with your favorite protein and, enjoy! If there are any leftovers, you can keep it in an airtight container in the fridge for up to 3 to 4 days.