Asian Cauliflower “Rice”
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 167.7
- Total Fat: 11.4 g
- Cholesterol: 11.3 mg
- Sodium: 459.6 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.3 g
- Protein: 4.5 g
IntroductionAn Asian twist on cauliflower rice, which is not actually rice, but is a delicious sub if you are going low-carb. Call it whatever you want, I eat this stuff with a shovel. An Asian twist on cauliflower rice, which is not actually rice, but is a delicious sub if you are going low-carb. Call it whatever you want, I eat this stuff with a shovel.
1 large head cauliflower
2-3 tablespoons 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
1-3 tablespoons Sweet Chili Sauce (see photo)
1-2 tablespoons lime juice (half a lime)
1/4 cup chopped cilantro, or to taste
*Chopped fresh ginger tastes great too. I've tried it both ways.
Make sure you taste as you go. My cauliflower was huge, so I added the high end of the ranges
given. If you have a smaller cauliflower, go with less.
If you don't have a food processor, a cheese grater works. A little messy, but does the job.
florets pretty, you are going to pulverize them anyway.
2. 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 1second bursts, until
it looks about the size of grains of rice. Repeat with the remaining cauliflower.
3. In a widebottom skillet, melt butter over medium heat. Add the sesame oil. Saute the garlic for
about 1 minute, until fragrant.
4. Add all of the cauliflower rice. It may seem like a lot, but it will cook down.
5. 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.
6. Remove from heat and stir in the lime juice and cilantro.
7. Garnish with additional lime and cilantro, if you want.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user CHYNAORCHID.