Miso Cauliflower Rice

Miso Cauliflower Rice is a delightful low-carb alternative to traditional rice, infused with the umami-rich flavors of miso and complemented by sautéed vegetables. This dish is not only delicious but also a nutritious way to enjoy a staple of Japanese cuisine.

Ingredients

• Cauliflower - 300 grams
• White Miso Paste - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Green Onions - 2, chopped
• Carrot - 1 small, finely diced
• Frozen Peas - 50 grams
• Soy Sauce - 1 tablespoon
• Black Sesame Seeds - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Remove the leaves and stem from the cauliflower and cut it into florets.
2. Place the cauliflower florets in a food processor and pulse until it resembles rice grains.
3. In a large skillet, heat the sesame oil over medium heat.
4. Add the minced garlic and sauté for about 30 seconds until fragrant.
5. Stir in the diced carrot and cook for 2-3 minutes until slightly softened.
6. Add the cauliflower rice to the skillet and stir well to combine with the vegetables.
7. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
8. In a small bowl, mix the miso paste with the soy sauce and a tablespoon of water to create a sauce.
9. Add the miso sauce to the skillet along with the frozen peas, and stir well to combine.
10. Cook for an additional 2-3 minutes until the peas are heated through.
11. Season with salt and pepper to taste, and sprinkle with chopped green onions and black sesame seeds before serving.

Nutrition

• Calories: 150
• Protein: 6 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in fiber and vitamins from cauliflower and vegetables.

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