Cauliflower: name a bigger glow-up. I’ll wait… While I am a cauliflower rice enthusiast, I hear you! It’s not rice. Before giving up on this antioxidant-packed veggie, re-frame how you view it. If it isn’t rice, don’t treat it like rice. Cauliflower is considered a nonstarchy vegetable from the cruciferous group, so treat it as such. Treat it as a veggie! Use it as a tasty vessel for your favorite flavors and let it serve as a great source of fiber and volume for your dishes to help keep you full and satisfied. There are a ton of different riced cauli recipes, but this is one of my favorites – and it’s super simple! Try it as a side dish, a base for stir-fry, or as a warm, comforting, umami-rich snack.
- 1 package frozen cauliflower (4 servings)
- 1 Tablespoon sesame oil
- 1 Tablespoon soy sauce
- 1 teaspoon garlic powder and onion powder
- 1/2 teaspoon turmeric powder and cumin
- Toppings: sesame seeds, green onions, and chili sauce
- Empty the bag of frozen cauliflower into a bare pan on medium heat. Stir occasionally. The ice crystals will melt and help create a barrier to prevent the rice from burning. If ice crystals are not noted, you may consider adding 1-2 Tablespoons of liquid or broth.
- As the cauliflower begins to thaw, stir in seasonings and soy sauce.
- Turn heat up to medium-high and stir frequently. This will allow the rice to get crispy, but you must stir frequently.
- As the cauliflower texture begins to appear crisp, drizzle sesame oil over the rice rice, stir, and heat for another minute or so. Note: adding sesame oil toward the end of the cooking process retains much of the toasted sesame flavor without an excessive amount.