Ginger Cauliflower Rice

Amarante

Wed, Nov 25 2020, 10:42 am

This was a nice way to snazz up cauliflower rice and trick the unsuspecting to eat their vegetables. Smile

Ginger Cauliflower Rice

Excerpt From: Ayesha Curry - The Full Plate

SERVES 4

1-inch piece peeled fresh ginger, grated (about 2 teaspoons)
3 fresh basil leaves
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon whole black peppercorns
2 teaspoons plus 3 tablespoons extra-virgin olive oil
1 medium shallot, finely diced
4 cups cauliflower rice, homemade (see Note) or store-bought

In a mortar with a pestle or a small food processor, combine the ginger, basil, sugar, salt, peppercorns, and 2 teaspoons of the olive oil and pound or process into a paste.

Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot and cook, stirring, for 1 minute. Add the cauliflower rice and continue to cook, stirring, for about 3 minutes. Stir in the ginger paste and cook 1 minute more, then serve.

Note

To make cauliflower rice at home, start with 1 large head (about 2 pounds). Cut the cauliflower into quarters and remove the core from each piece. Break up the remaining cauliflower into large florets. Transfer the cauliflower to a food processor and process until reduced to couscous-size pieces (if necessary, do this in two batches).