Garlic Ginger Cauliflower Rice

Ingredients

• 7 oz raw cauliflower florets
• 1–2 cups chicken stock (as needed for deglazing)
• 1 tbsp Bragg’s Liquid Aminos
• 1 large clove garlic, chopped
• 1 tsp ginger paste
• 2 tbsp fresh cilantro, chopped
• 2 tbsp scallions, chopped
• ½ tsp sesame seeds
• ½ lime, for squeezing

Preparation

1. Place 7 ounces of raw cauliflower florets in a food processor. Pulse until the pieces resemble small rice-like granules (avoid over-processing).
2. Transfer to a pot with water and bring to a quick boil.
3. Remove from heat, strain, and set aside. This is your prepared cauliflower rice.

1. Heat a stainless steel frying pan over medium-high heat.
2. Add a small amount of chicken stock to the hot pan. Allow it to reduce, and then deglaze the pan by scraping up any bits stuck to the bottom.
3. Continue this process, adding more stock in small amounts and letting it reduce each time, until all the stock is used and a small amount of liquid remains in the pan.
4. Add the chopped garlic and sauté until fragrant (about 30 seconds to 1 minute).
5. Stir in the prepared cauliflower rice, ginger paste, and Bragg’s Liquid Aminos. Cook until well mixed and heated through (about 2–3 minutes).
6. Remove from heat. Toss in chopped scallions and cilantro.

• Plate the cauliflower rice and sprinkle with sesame seeds.
• Finish with a squeeze of fresh lime juice over the top.

Optional Ideas

• This recipe yields two portions of cauliflower rice.
• Pair this recipe with a favorite protein of choice like steak, chicken, shrimp, or ahi tuna!
• Feel free to put the cauliflower rice in an Organic Nori Seaweed sheet to create a "sushi" affect with your protein. Or create a sushi bowl and put everything together!