This is a great side dish for stir fries or my Asian Pot Roast. Be sure to use toasted sesame oil, and raw ginger and garlic—their fresh flavors are what makes this dish so aromatic.
Asian-Style Cauliflower-Rice
Yield: 4 servings // 82 calories, 3g fat, 5g protein, 7g net carbs
24 ounces Purely Frozen riced cauliflower
4 tablespoons toasted sesame oil (unflavored, unsweetened)
3 cloves garlic, minced
1 ounce fresh ginger, grated (about a 1″ piece)
2 tablespoons low-sodium wheat-free tamari
Microwave the frozen riced cauliflower for 7 minutes.
Cook all the prepared vegetables in sesame oil in a very large nonstick skillet over medium heat. Add the garlic, sauté until fragrant, about 30 seconds. Add the ginger and riced cauliflower to the pan, turning and mixing the ingredients thoroughly.
Lower the heat to medium low. Stir in the tamari. Stir and cook until the cauliflower is tender and no longer tastes raw, 8-10 minutes. Taste. Add more tamari if needed. Serve immediately.