Sesame Ginger Cauliflower Rice
Sesame ginger cauliflower rice is a simple way to add extra flavor to your cauliflower rice! Perfect for an easy low carb side dish.
- 1 tablespoon sesame oil
- 4 cups riced cauliflower
- ¼ teaspoon salt
- ½ teaspoon ground ginger or ½ tablespoon fresh ginger, minced
- 1 tablespoon sesame seeds to serve
To rice cauliflower
Wash cauliflower and pat dry.
Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
Heat sesame oil in a non-stick pan over medium heat.
Add riced cauliflower, salt and ginger to the pan.
Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
Sprinkle with sesame seeds to serve.
You can store riced cauliflower (uncooked) for up to 10 days in the fridge, or up to 3 months in the freezer.
You can store cooked cauliflower rice in the fridge for up to 4 days.
Serving: 1cup | Calories: 83kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 193mg | Potassium: 487mg | Fiber: 3g | Sugar: 3g | Vitamin C: 77.1mg | Calcium: 55mg | Iron: 1mg