Szechuan Cauliflower Rice

Szechuan Cauliflower Rice is a spicy, low-carb alternative to traditional rice, featuring a fragrant medley of vegetables and bold Szechuan flavors. This dish is perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

• Cauliflower - 400 grams
• Bell Pepper (red) - 1 medium, diced
• Carrot - 1 medium, diced
• Green Onion - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Szechuan Peppercorns - 1 teaspoon
• Soy Sauce (low sodium) - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Red Chili Flakes - 1/2 teaspoon (adjust to taste)
• Vegetable Broth - 100 ml
• Cilantro - for garnish

Steps

1. Wash and dry the cauliflower, then cut it into florets.
2. In a food processor, pulse the cauliflower florets until they resemble rice grains. Set aside.
3. Heat sesame oil in a large skillet over medium heat. Add minced garlic, ginger, and Szechuan peppercorns. Sauté for 1-2 minutes until fragrant.
4. Add the diced bell pepper and carrot to the skillet. Stir-fry for about 3-4 minutes until they start to soften.
5. Stir in the riced cauliflower and mix well with the vegetables. Cook for another 5 minutes, stirring occasionally.
6. Pour in the vegetable broth and soy sauce, and sprinkle with red chili flakes. Stir to combine and cook for an additional 3-4 minutes until the cauliflower is tender but not mushy.
7. Remove from heat and garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Low in calories and high in fiber, promoting digestive health.
• Rich in vitamins and antioxidants, supporting overall health.

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