Ginger-Garlic Cauliflower Rice by PaleoMom
Ingredients:
- 1 small head of cauliflower (4-5 cups riced)
- 3 Tbsp tallow (or substitute lard, coconut oil or Unsalted Butter
)
- 4-5 slices of Fresh Ginger
(~1” diameter and 1/8” thick)
- 3 cloves Fresh Garlic
, crushed
- 1 Tbsp Coconut Vinegar
- 1 Tbsp chives, chopped (or use a good quality Dried Chives
)
- 1/8 tsp Salt
, to taste
1. Trim cauliflower and place florets in a Food Processor
(you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
2. Heat tallow and ginger slices in a large frying pan
or Wok
over medium-high heat until fragrant and ginger has browned.
3. Remove ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 7-8 minutes).
4. Stir in vinegar, chives and salt. Enjoy!
(you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.2. Heat tallow and ginger slices in a large frying pan
or Wok over medium-high heat until fragrant and ginger has browned. 3. Remove ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 7-8 minutes).
4. Stir in vinegar, chives and salt. Enjoy!
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