All Photos © Christine Elise McCarthy 2014
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This is not my first recipe for cauliflower rice. I posted Easy Cilantro Scallion Lime Cauliflower Rice
It really is a wonderful & easy substitution for real rice & comes together even faster.
I used coconut oil but olive oil would work. Coconut oil adds a nice layer of flavor to this, though. I also had a HUGE head of cauliflower which produced about 6-8 cups of cauliflower rice. If you have a smaller one – adjust the ingredients.
Garlic and Ginger Cauliflower Rice
1 head cauliflower – grated on a grater or in a food processor with the grater blade (I ended up with 7-ish cups)
3 TBS coconut oil (or olive oil)
10 garlic cloves – minced
4 TBS ginger – grated fine
2 TBS rice vinegar
salt to taste
Scallions – sliced – as garnish
I used a large wok that I cooked my Garlic & Ginger Green Beans in so you can see remnants of that dish in the pan. The two dishes really do compliment each other so I recommend the pairing!
Grate your cauliflower. Heat coconut oil in a wok (or other large saute pan) over high heat. Add the cauliflower & stir it so it all gets a little oil on it & cook until soft – maybe 5-8 minutes. At the end – add the garlic & ginger & rice vinegar. Stir to incorporate & maybe add a bit of salt. Add a few sliced scallions & you are good to go!
The top video there is trailer for my novel. The second is me reading from it a while back – at Vroman’s.