Description
This Asian Cauliflower ‘Rice’ recipe offers a low-carb, flavorful alternative to traditional rice. Made by pulsing cauliflower into rice-sized pieces and sautéing with garlic, ginger, sesame oil, and tangy Asian seasonings, it creates a fragrant and colorful dish perfect as a side or light meal. The addition of sweet chili sauce and fresh lime juice brightens the flavors, while cilantro adds a fresh herbal note.
Ingredients
Scale
Vegetables
- 1 head cauliflower
- 1 teaspoon garlic, minced (jarred or fresh)
- 1/4 cup cilantro, chopped (or to taste)
- 1-2 tablespoons lime juice (about half a lime)
Oils & Fats
- 2-3 tablespoons butter
- 1 tablespoon sesame oil
Seasonings & Sauces
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon powdered ginger
- 1 teaspoon salt (or to taste)
- 1-3 tablespoons sweet chili sauce
Instructions
- Prepare the Cauliflower: Chop the cauliflower into roughly 1-inch pieces. The exact shape and size do not matter as the cauliflower will be pulsed into rice-sized grains in the next step.
- Rice the Cauliflower: Place about one-third of the cauliflower pieces into a food processor. Pulse in 1-second bursts to break down the cauliflower until the pieces are about the size of grains of rice. Avoid over-processing to prevent mushy texture. Repeat this process with the remaining cauliflower.
- Sauté Aromatics: In a wide-bottom skillet, melt the butter over medium heat, then add the sesame oil. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Cook the Cauliflower Rice: Add all of the riced cauliflower to the skillet. Although it may look like a lot, the cauliflower will reduce in volume as it cooks.
- Add Flavorings: Stir in rice vinegar, soy sauce, powdered ginger, salt, and sweet chili sauce. Continue cooking the mixture, stirring frequently, until the cauliflower rice is tender, about 8 to 12 minutes.
- Finish with Fresh Ingredients: Remove the skillet from heat and mix in lime juice and chopped cilantro to brighten the dish.
- Garnish and Serve: Optionally, garnish with additional lime wedges and cilantro before serving for extra freshness.
Notes
- You can adjust the amount of sweet chili sauce depending on your preferred sweetness and spiciness level.
- Using low sodium soy sauce helps control the salt content.
- If you don’t have a food processor, you can grate the cauliflower with a box grater as an alternative, though texture might vary.
- For a vegan version, substitute butter with a plant-based alternative or increase sesame oil.
- Serve this as a low-carb side dish or as a base for stir-fried meats and vegetables.
