Servings: 3 Servings
Jalapeño Ginger Cauliflower Rice
Cauliflower rice is a delicious low-carb side dish, perfect to go alongside any meal
Ingredients
- 1 head cauliflower grated with a box grater
- 1 jalapeño seeded and finely chopped
- 1 tablespoon fresh ginger grated
- ½ cup full-fat canned coconut milk* from the can
- ½ teaspoon ground cumin
- Salt to taste*
Instructions
- Remove the green stems from the cauliflower and cut it in half. Using a box grater, grate the whole head of cauliflower.
- Peel fresh ginger and grate it using the fine side of the box grater until you have about 1 tablespoon’s worth.
- In a large skillet or wok, heat the coconut milk over medium and add the jalapeno.
- Sauté for a minute then add the grated ginger, sautéing another minute or so.
- Add the grated cauliflower and stir everything together, allowing the cauliflower to soften.
- Once everything is fragrant and some of the liquid has burned off, turn the heat up to high and stir constantly. This will allow the cauliflower rice to get a nice crust on it for flavor.
- The rice is done when it has cooked down, is softened and has a little bit of a crisp on the outside.
- Serve in the same way you would regular rice!
Notes
*I used a scant teaspoon of salt, but that may be too salty for some folks. Start with ½ a teaspoon and go from there.
Nutrition
Serving: 1grams