4.8 from 12 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 4 Servings
Calories: 133 kcal
Course:
Side Dish
Cuisine:
Asian
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.
Cup of Yum
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 Information
Serving
1cup
Calories
133kcal
(7%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
15mg
(5%)
Potassium
460mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
245IU
(5%)
Vitamin C
71mg
(79%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 133
% Daily Value*
| Serving | 1cup | |
| Calories | 133kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 71mg | 79% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.