Ginger Carrot and Cilantro Cauliflower Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Serve this with any meal you'd typically serve with rice. Goes great as a side for tofu, chicken, salmon or tempeh.
Ingredients
  • ½ a head of cauliflower florets
  • 2 large carrots
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, minced
  • 2 tablespoons of minced ginger
  • ½ teaspoon of salt
  • ⅓ cup finely chopped cilantro
Instructions
  1. Place cauliflower florets in a food processor* and process until it's broken down into pieces the size of a grain of rice. Empty into a medium sized bowl and set aside.
  2. Repeat the same procedure with the carrots by cutting them in to one-inch chunks and then grinding them in the food processor as well. Add to the cauliflower and set aside.
  3. Heat coconut oil over medium heat in a large frying pan.
  4. Add the garlic and ginger and saute for 1 minute, stirring so it doesn't burn.
  5. Add the cauliflower and carrot mixture and the salt, and cook for 10 minutes, stirring regularly until the cauliflower has softened a bit.
  6. Remove from heat, add the cilantro, and stir to combine.
  7. Season to taste with salt and pepper, (I add another pinch or two of salt) then serve warm.
  8. Use this in place of any recipe or meal where you'd serve rice. Goes great under grilled tofu, tempeh, chicken or salmon.
Notes
*If you don't have a food processor, you can use a cheese grater to grate the cauliflower and carrots.
Recipe by Insightful Bite at https://www.insightfulbite.com/ginger-carrot-and-cilantro-cauliflower-rice/