Asian Cauliflower “Riceâ€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2-3 tablespoons butter
- 1 teaspoon salt or to taste
- 1 large head cauliflower
- 1 teaspoon minced garlic (i used the jarred kind)
- 1 tablespoon (less sodium) soy sauce
- 1 teaspoon powdered ginger*
- 1-3 tablespoons sweet chili sauce (see photo)
- 1-2 tablespoons lime juice (half a lime)
- 1/4 cup chopped cilantro or to taste
- Carbohydrate 11.1740500000708 g
- Cholesterol 0 mg
- Fat 3.58630000684734 g
- Fiber 5.25699999988079 g
- Protein 4.163325 g
- Saturated Fat 0.510785000972322 g
- Serving Size 1 1 Serving (217g)
- Sodium 63.3025000003804 mg
- Sugar 5.91705000018997 g
- Trans Fat 0.211977500301282 g
- Calories 83 calories
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.
