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 about 1 month ago Updated about 1 month ago

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.