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
Nutrivore Score: 684
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.
Nutrition
Nutrition Facts
Ginger-Garlic Cauliflower Rice
Amount per Serving
Calories
136
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
117
mg
5
%
Potassium
458
mg
13
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
33
IU
1
%
Vitamin C
71
mg
86
%
Calcium
37
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leave a Reply