This lower carb alternative to regular rice is full of flavor and fiber. The addition of aromatic five spice powder gives the cauliflower rice a subtle next-level flavor. Double the recipe and enjoy it throughout the week.
Substitute broccoli florets for the cauliflower or buy riced cauliflower at the store to skip making your own.
Top with Furikake, a mixture of dried seaweed and sesame seeds.
Large saute pan
- 1 each head of cauliflower, cut into small florets and the stem roughly chopped or 8 cups of cauliflower florets
- 2 Tbsp olive oil
- 1 tsp lime zest
- 1 tsp five spice powder
- 1 clove of garlic, peeled and minced or 1 tsp finely chopped garlic
- ½ tsp salt plus more to taste
- ½ tsp ground black pepper
- 3 green onions, thinly sliced
- ½ cup finely chopped cilantro leaves
- 1 tsp toasted sesame oil
- 1 Tbsp toasted sesame seeds
- Make the cauliflower rice: In a food processor, working in 2-3 batches, pulse the cauliflower florets until it resembles rice or couscous. Transfer each batch to a bowl to hold it until you are ready to cook it.
- Cook the cauliflower rice: Over medium heat, heat the olive oil until hot. Add the cauliflower rice and let it sit for a minute in order to start the cooking process. Add the lime zest and five spice powder. Keep the heat on medium-low so that you don’t burn the cauliflower rice and cook, stirring every minute to 90 seconds to keep it from browning. At the 8-minute mark, add the garlic. Cook for another 2-3 minutes. Season with the salt and pepper. Turn off the heat. Fold in the green onions, cilantro leaves and sesame oil. Just before serving, top with the sesame seeds.
- NOTE: The heat from the cooking process will carry over and will continue to soften the cauliflower rice. If you are not eating immediately, cool the cauliflower rice and store in the refrigerator for up to one week.