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.
Foto: The Food Charlatan — The Food CharlatanIngredients
- 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)
Steps
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.
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