Kung Pao Cauliflower Rice

Kung Pao Cauliflower Rice is a vibrant and flavorful low-carb dish that combines the nutty crunch of peanuts and the heat of Szechuan peppercorns with tender cauliflower rice. This dish is perfect for a quick weeknight dinner, offering a satisfying and healthy alternative to traditional fried rice.

Ingredients

• Cauliflower - 400 grams
• Red bell pepper - 100 grams, diced
• Green bell pepper - 100 grams, diced
• Green onions - 3, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Peanuts - 50 grams, unsalted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Szechuan peppercorns - 1 teaspoon
• Red chili flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Water - 100 milliliters

Steps

1. Remove the leaves and stem from the cauliflower, then cut it into florets.
2. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
3. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant.
4. Add the diced red and green bell peppers to the skillet, cooking for about 5 minutes until they start to soften.
5. Stir in the cauliflower rice, soy sauce, rice vinegar, Szechuan peppercorns, red chili flakes, and water. Cook for another 5-7 minutes, stirring frequently until the cauliflower is tender.
6. Add the chopped green onions and peanuts, stirring well to combine. Season with salt and black pepper to taste.
7. Remove from heat and serve hot, garnished with additional green onions and peanuts if desired.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins C and K, as well as antioxidants from the cauliflower and peppers.

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