10 Minute Healthy Cauliflower Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian, American, Vegetarian
10 Minute Healthy Cauliflower Rice
Description
Cauliflower florets are pulsed in a food processor until the pieces resemble rice grains. The soy sauce is mixed with sesame oil, freshly grated ginger, and white pepper to create a bright, savory seasoning. Eggs are cooked gently in a skillet, cooled, and diced. The vegetables including garlic, onion, broccoli, carrots, corn, and peas are stir-fried until tender. The cauliflower rice, scrambled eggs, green onions, and sauce mixture are then combined and cooked until heated through and the cauliflower softens to a rice-like texture.
This method produces a dish with tender-crisp vegetables, the nutty aroma of sesame oil, and the subtle heat of fresh ginger. The scrambled eggs add protein and texture contrast. The final garnish of sesame seeds adds a nutty crunch. It can be served as a side or a light main course.
Note that 24 ounces of cauliflower florets roughly equals 5 cups, which helps with ingredient scaling.
Ingredients
- 24 ounces cauliflower florets
- 2 tablespoons soy sauce reduced sodium
- 1 tablespoon sesame oil
- 1 tablespoon ginger freshly grated
- ¼ teaspoon white pepper
- 2 tablespoons vegetable oil divided
- 2 egg beaten, large
- 2 cloves garlic minced
- 1 onion diced
- 6 ounces broccoli chopped, florets
- 2 carrot peeled and grated
- ½ cup corn frozen
- ½ cup peas frozen
- 2 green onions thinly sliced
- ½ teaspoon sesame seeds
Instructions
- To make the cauliflower rice, pulse cauliflower in the bowl of a food processor until it resembles rice, about 2-3 minutes; set aside.
- In a small bowl, whisk together soy sauce, sesame oil, ginger and white pepper; set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over low heat. Add eggs and cook until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces; set aside.
- Heat remaining 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in broccoli, carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in cauliflower, eggs, green onions and soy sauce mixture. Cook, stirring constantly, until heated through and the cauliflower is tender, about 3-4 minutes.
- Serve immediately, garnished with sesame seeds, if desired.
Notes
- 24 ounces of cauliflower florets equals about 5 cups, facilitating accurate measurement.
User Reviews
Overall Rating
4.9
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