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Asian Cauliflower Rice from The Food Charlatan
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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. Call it whatever you want, I eat this stuff with a shovel. 
Course Side Dish
Cuisine Asian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 Servings
Calories 133kcal
Author Karen

Ingredients

  • 1 head cauliflower
  • 2-3 tablespoons butter
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic minced, I used the jarred kind
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce low sodium
  • 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 cilantro chopped, or to taste

Instructions

  • 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.

Notes

*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.

Nutrition

Serving: 1cup | Calories: 133kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 969mg | Potassium: 460mg | Fiber: 3g | Sugar: 5g | Vitamin A: 245IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg