This Asian-inspired Ginger-Garlic Cauliflower Rice has a mild enough flavor that it won’t compete with other flavors on your plate (so you can serve it with any variety of meats and vegetables), but all of a sudden, it isn’t just boring filler. The reason? This recipe uses fresh ginger and garlic. Cauliflower rice is great way to get an extra serving of vegetables on your plate.

Ginger-Garlic Cauliflower Rice
Ingredients
- 1 head cauliflower (5 to 6 inch diameter) riced
- 3 tablespoons olive oil
- 8 slices ginger (1 inch diameter at 1/8 inch thick)
- 3 cloves garlic crushed
- 1 tablespoon coconut vinegar
- 1 tablespoon chives fresh
- 1/8 teaspoon salt
Instructions
- Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
- Heat olive oil and ginger slices in a large frying pan or Wok over medium-high heat until fragrant and ginger has browned.
- Remove ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 7-8 minutes).
- Stir in vinegar, chives and salt.
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