Cauliflower Rice
Yash dani
4
10 minutes
10 minutes
Asian Fusion
Main Course / Side Dish
Cauliflower Rice is a light, wholesome alternative to traditional rice, perfect for those seeking a low-carb yet flavourful meal. Fresh cauliflower is finely pulsed into a coarse, rice-like texture and stir-fried with aromatic garlic, ginger, and spring onions. Colourful vegetables like carrots and French beans add crunch and freshness, while coconut aminos and black pepper bring gentle savoury depth. Quick to prepare and versatile, this dish works well as a standalone meal or a healthy side. Garnished with spring onions, cauliflower rice is best enjoyed hot for a nourishing, satisfying bite.
Ingredients
2 tbsp Garlic (chopped)
1 tbsp Ginger (chopped)
2-3 nos Spring Onion (whites, sliced)
1 Carrot (diced)
5-7 French Beans (sliced)
1 Cauliflower
2 tsp Black Pepper
2 tbsp Coconut Aminos
1 tbsp Spring Onions (sliced, for garnish)
Directions
Blend the cauliflower in a food processor, and set aside. It should be coarse in texture.
In a kadai, heat some oil on a medium to low flame, and saute the garlic and spring onions for 3-4 minutes.
Add in the carrot, and french beans and cook until they soften.
Spoon in the blitzed cauliflower, and mix well.
Pour in the Coconut Aminos and black pepper, mix, and cook for another 3-5 minutes.
Once cooked, spoon into a serving dish, garnish with the sliced spring onions, and serve immediately.