{"content":[{"text":"1.","bbox":{"left":0.117686,"top":0.09779,"width":0.01736,"height":0.017727000000000007}},{"text":"Place cauliflower florets in a food processor; pulse until they resemble rice. \n Set aside.","bbox":{"left":0.154549,"top":0.09779,"width":0.69787,"height":0.039394}},{"text":"2. Heat a large wok or skillet, drizzle with sesame oil. Add onion, peas and \n carrots; sauté until tender, about 2 minutes.","bbox":{"left":0.117686,"top":0.162639,"width":0.6894300000000001,"height":0.039242}},{"text":"3. In a small bowl, whisk soy sauce, brown sugar and ginger; set aside","bbox":{"left":0.117686,"top":0.227336,"width":0.6483080000000001,"height":0.017726999999999993}},{"text":"4. Slide veggie mixture to one side of skillet and add the beaten eggs, scrambling \n until cooked through; then incorporate with the veggies.","bbox":{"left":0.117686,"top":0.270518,"width":0.752739,"height":0.039242}},{"text":"5. Stir in the cauliflower “rice” and pour the soy sauce mixture over the top, \n mixing well. Cook for 3 – 4 minutes until cauliflower is just tender. Top with \n green onions and serve.","bbox":{"left":0.117686,"top":0.335253,"width":0.7278140000000001,"height":0.06090799999999996}},{"text":"Sponsorship of Margaret O’Neill’s samplings at the Market provided by \n Summit Federal Credit Union.","bbox":{"left":0.117686,"top":0.443131,"width":0.6595190000000001,"height":0.039242}}],"images_bbox":[],"images_bbox_not_text_overlap":[]}