Cauliflower Rice with Asparagus
Vegan cauliflower rice recipe with asparagus is ready in just 15 minutes. Asian cauliflower rice is low in carbs, big on flavor and enormously satisfying as a healthy side dish.
Servings: 4 servings
Calories: 133kcal
Equipment
Ingredients
- 1 Tablespoon olive oil water sub totally fine
- 1 ½ lbs. asparagus
- 1-2 teaspoons grated ginger *
- 4 scallions
- ¼ teaspoon red pepper flakes
- 4-6 cloves garlic zested*
- 1 Tablespoon toasted sesame oil *
- 1 Tablespoon Tamari *
- 1 12-oz. package frozen cauliflower rice*
- ½ cup chopped fresh parsley or cilantro
- 1 Tablespoon sesame seeds *
Instructions
- PREP ALL YOUR VEGGIES: Trim asparagus and cut into ½" sections. Use a microplane zester to prepare ginger and garlic. Thinly slice scallions and chop fresh parsley.
- Use a large heavy skillet. Heat olive oil oil over medium high heat. Add asparagus and cook tossing gently for about 2 minutes, until they begin to turn bright green.
- Add ginger, scallions, red pepper flakes and cook for 2 minutes, tossing occasionally. Add the garlic and toss constantly for 1 minute.
- Sprinkle on the toasted sesame oil and the tamari. Add the cauli-rice (totally fine if it's coming straight from the freezer) and toss as you cook for 2 minutes. Continue to toss and cook until cauliflower is heated through.
- Stir in the parsley and sesame seeds. Turn off heat and continue to toss until herbs have wilted. Taste for seasoning. Add additional tamari if needed. Garnish with additional scallions, crushed red pepper and sesame seeds. Serve warm or at room temperature.
- Asparagus cauli-rice will stay good in the fridge for 5 days. Reheat in heavy skillet over medium heat or flat on a rimmed baking sheet in a 350 degree oven for 15 minutes.
Notes
CAULIFLOWER RICE: You can also use ½ medium sized head of cauliflower pulsed in the food processor, or use a box grater to create rice sized pieces. It's easy and less expensive to make it yourself.
GINGER: I like the spicy kick ginger has to offer, so I use a microplane to get 2 juicy teaspoons. You may want to start with 1 teaspoon which will still add flavor, until you build up a taste for it.
GARLIC: You could use a garlic press, but you already have the microplane zester out for the ginger...so save yourself the extra dish to wash! Plus, there's less waste.
FRESH HERBS: Use flat leaf parsley, cilantro, or a combination of the two.
PASSOVER: To make this recipe Passover friendly, replace the tamari with 1 teaspoon salt. Omit the toasted sesame oil (if the pan is dry, add 1-2 Tablespoons water). Replace the sesame seeds with chopped nuts or just omit.
Nutrition
Serving: 1g | Calories: 133kcal | Carbohydrates: 12g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 291mg | Fiber: 5g | Sugar: 3g