Asian Cauliflower “Rice”


Serves: 4

An Asian twist on cauliflower rice, which is not actually rice, but is a delicious sub if you are going low-carb.

Yield: Serves 4-6
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 large head cauliflower
23 tablespoons 2-3 butter
1 tablespoon sesame oil
1 teaspoon minced garlic (i used the jarred kind)
1 tablespoon rice vinegar
1 tablespoon (less sodium) soy sauce
1 teaspoon powdered ginger*
1 teaspoon salt, or to taste
13 tablespoons 1-3 sweet chili sauce (see photo)
12 tablespoons 1-2 lime juice (half a lime)
1/4 cup chopped cilantro, or to taste

Directions:

Chop the cauliflower into roughly 1-inch pieces (see photos). Don't worry about keeping the florets pretty, you are going to pulverize them anyway.

Add about 1/3 (or even 1/4) of your cauliflower to your food processor. Don't try to do too much at once; you will get half mush and half chunks. PULSE the cauliflower in 1-second bursts, until it looks about the size of grains of rice. Repeat with the remaining cauliflower.

In a wide-bottom skillet, melt butter over medium heat. Add the sesame oil. Saute the garlic for about 1 minute, until fragrant.

Add all of the cauliflower rice. It may seem like a lot, but it will cook down.

Stir in rice vinegar, soy sauce, ginger, salt, and sweet chili sauce. Continue to cook the cauliflower until it is tender, about 8-12 minutes.

Remove from heat and stir in the lime juice and cilantro.

Garnish with additional lime and cilantro, if you want.

Source: thefoodcharlatan.com



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