The texture of this dish is just like rice and it makes a great alternative for those avoiding grains or carbs. It's also perfect for sneaking more veggies into your family meals.


YIELD
4 to 6 servings

INGREDIENTS

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DIRECTIONS

Cut cauliflower into florets. Place florets in a food processor and pulse until the texture resembles rice or couscous, about 15 to 20 pulses. (Alternatively, grate the cauliflower into a bowl using a hand grater.) Heat coconut oil in a large skillet over medium heat. Add onions, garlic, sesame seeds, and salt & pepper to taste. Saute until fragrant, 3 to 4 min. Stir in “riced” cauliflower, Asian style sprinkle, rice vinegar, and sesame oil and cook for 6 to 8 min., until cauliflower is cooked through but the texture is still firm. Remove from heat and serve.



SERVING SUGGESTIONS

Serve with an Asian-inspired meal instead of rice or noodles. Perfect with our Grilled Mongolian Beef recipe.

THANKS TO
Adapted from thehealthyfoodie.com

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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