Ingredients

The following ingredients have 4 Servings
  • 4 cups riced cauliflower
  • 5 large egg yolks
  • Diamond Crystal kosher salt
  • ¼ teaspoon ground turmeric (optional)
  • ⅛ teaspoon ground white pepper
  • 1½ tablespoons avocado oil
  • 1 large shallot (finely chopped )
  • 2 teaspoons minced fresh ginger
  • ½ pound asparagus (cut into ¼-inch thick coins )
  • 4 garlic cloves (minced)
  • ½ teaspoon toasted sesame oil
  • 2 scallions (thinly sliced)

Instruction

  • In a large bowl, combine the cauliflower, egg yolks, 1 teaspoon Diamond Crystal kosher salt, turmeric, and white pepper. Toss well to combine, making sure the cauliflower is evenly coated.
  • Heat a large cast iron, carbon steel, or non-stick skillet over medium-high heat and add the avocado oil.
  • Toss in the shallots, sprinkle on some salt, and cook, stirring, until they are slightly softened, about 1 minute.
  • Mix in the ginger and cook until fragrant, about 30 seconds.
  • Add the cauliflower rice and cook, stirring frequently until the cauliflower is crisp-tender, about 3 minutes.
  • Push the cauliflower rice to the side of the pan and add the asparagus coins with a sprinkle of salt. If the pan is looking dry, add a little avocado oil before adding the asparagus.
  • Cook, stirring the asparagus frequently, until the coins are bright green and tender-crisp, about one minute. Mix in the minced garlic and cook until fragrant. Combine the asparagus and garlic with the cauliflower rice.
  • Turn off the heat and add the sesame oil and scallions. Taste for seasoning and adjust as needed. Enjoy!
  • Store leftovers in a sealed container in the fridge for up to four days.