Asian Cauliflower “Rice”
An Asian twist on cauliflower rice, which is not actually rice, but is a delicious sub if you are going low-carb.
Yield: Serves 4-6Prep 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
