I have to admit that I’ve never really liked rice, not unless it was drenched in the sauce from several different Chinese food dishes from an authentic restaurant. When I first started eating low carb, I often made rice as a starch for my husband because it was so easy for me to abstain and just stick with my low-carb veggies. Now, we don’t eat rice at all except for very rare occasions when I’ll make some for my husband and kids. If a dish calls for rice (typically a stir fry or Indian-inspired dish), I make the standard Paleo substitute of cauliflower rice. But, I have to admit that, unless it’s going to be drowned in sauce, I find this just as boring and bland as rice itself. At least, I used to find it boring. I started playing with flavorings for cauliflower rice to jazz it up and make it stand alone as a flavor on the plate (no sauce required!). The inspiration for this variation comes from Asian flavors, almost reminiscent of sushi rice. This cauliflower rice has a mild enough flavor that it won’t compete with other flavors on your plate (so you can serve it with any variety of meats and vegetables) but all of a sudden, it isn’t just boring filler. I hope you enjoy this rice substitute as much as we do. It’s now one of our staples. Makes 4-5 servings.
Note: coconut water vinegar, which is used in this recipe, is very similar in flavor to rice vinegar (you could substitute apple cider vinegar, but it wouldn’t quite taste the same), so it’s fabulous for replicating Asian flavors. Coconut Secret
brand is available at Whole Foods and Amazon and Tropical Traditions also sells it.
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Ginger-Garlic Cauliflower Rice
Prep
Cook
Total
Yield 2-4 servings
Ingredients
- 1 small head of cauliflower (4-5 cups riced)
- 3 Tbsp tallow (or substitute lard, coconut oil or ghee)
- 4-5 slices of fresh ginger
(~1” diameter and 1/8” thick) - 3 cloves garlic, crushed
- 1 Tbsp coconut vinegar
- 1 Tbsp fresh chives, chopped
- 1/8 tsp salt, to taste
(~1” diameter and 1/8” thick)
, crushed
, to tasteInstructions
- Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
- Heat tallow and ginger slices in a large frying pan or Wok over medium-high heat until fragrant and ginger has browned.
- Remove ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 7-8 minutes).
- Stir in vinegar, chives and salt. Enjoy!
(you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
or Wok
over medium-high heat until fragrant and ginger has browned.
