Korean BBQ Cauliflower Rice

Korean BBQ Cauliflower Rice is a vibrant, dairy-free dish that combines the umami flavors of Korean barbecue with the lightness of cauliflower rice. This healthy, low-carb meal is packed with nutrients and perfect for a quick weeknight dinner.

Ingredients

• Cauliflower - 1 medium head (approximately 600g)
• Soy sauce (or tamari for gluten-free) - 4 tablespoons
• Sesame oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Carrot - 1 medium, diced
• Bell pepper - 1 medium, diced
• Mushrooms (shiitake or button) - 100g, sliced
• Sesame seeds - 1 tablespoon
• Fresh cilantro - for garnish
• Red pepper flakes - to taste

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, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4. Add the diced carrot, bell pepper, and sliced mushrooms to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
5. Stir in the cauliflower rice and soy sauce, mixing well to combine. Cook for an additional 5-7 minutes, stirring frequently, until the cauliflower is tender but not mushy.
6. Remove from heat, and stir in the chopped green onions and sesame seeds.
7. Serve hot, garnished with fresh cilantro and a sprinkle of red pepper flakes if desired.

Nutrition

• Calories: 200
• Protein: 5 g
• Carbs: 16 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

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

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