Ginger Garlic Cauliflower Rice

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Servings: 4 Prep: 20 min AIP Dairy Free GAPS Gluten Free Keto Low Carb Paleo Pescetarian Vegan Vegetarian Food Processor Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Cauliflower, Coconut Vinegar, Fresh Chives

Ingredients

1 head cauliflower ⚠

¾ inch fresh ginger

3 cloves garlic

3 tablespoons extra virgin olive oil

1 tablespoon coconut vinegar ⚠

1 tablespoon fresh chives ⚠

⅛ teaspoon sea salt

Instructions

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. Peel ginger and slice into ⅛ inch thick slices. Peel and crush garlic.

3. Heat olive oil and ginger slices in a large frying pan or wok over medium-high heat until fragrant and ginger has browned.

4. Remove ginger slices. Add cauliflower and garlic to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 7-8 minutes).

5. Stir in vinegar, chives, and salt.

Per serving incomplete

8052

Cal

Carbs

946g

Fat

Protein

Carbs 0%

Fat 100%

Protein 0%