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sesame ginger cauliflower rice in wood bowl on gray background
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5 from 1 vote

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.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Japanese
Servings: 4
Calories: 83kcal


  • 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.

To cook

  • 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