Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower
  • 2-3 tablespoons butter
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic (minced, I used the jarred kind)
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce (low sodium)
  • 1 teaspoon powdered ginger (*)
  • 1 teaspoon salt (or to taste)
  • 1-3 tablespoons Sweet Chili Sauce (see photo)
  • 1-2 tablespoons lime juice (half a lime)
  • 1/4 cup cilantro (chopped, or to taste)

Instruction

  • Chop the cauliflower into roughly 1-inch pieces (see photos). Don't worry about keeping the florets pretty, you are going to pulverize them anyway.
  • Add about 1/3 (or even 1/4) of your cauliflower to your food processor. Don't try to do too much at once; you will get half mush and half chunks. PULSE the cauliflower in 1-second bursts, until it looks about the size of grains of rice. Repeat with the remaining cauliflower.
  • In a wide-bottom skillet, melt butter over medium heat. Add the sesame oil. Saute the garlic for about 1 minute, until fragrant.
  • Add all of the cauliflower rice. It may seem like a lot, but it will cook down.
  • Stir in rice vinegar, soy sauce, ginger, salt, and sweet chili sauce. Continue to cook the cauliflower until it is tender, about 8-12 minutes.
  • Remove from heat and stir in the lime juice and cilantro.
  • Garnish with additional lime and cilantro, if you want.