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Ginger and Shallot Cauliflower Rice (vegan + paleo)
5 from 2 votes
Author: Lisa Lin

Ginger and Shallot Cauliflower Rice

To make life easier for you (and your food processor), chop the cauliflower into small chunks before transferring to the food processor to be riced. You can rice the cauliflower a day or two ahead and refrigerate it in a container or a sealed bag.  I sautéd the riced cauliflower separately in a large pan to burn off some of the moisture from the cauliflower. Otherwise, the final dish will be too mushy. Variations: If you want a more filling dish, substitute half of the cauliflower rice with 2 to 3 cups of cooked rice. You may need to adjust the seasoning.
Prep Time10 mins
Cook Time15 mins


  • 1 large head of cauliflower, between 2 1/2 to 2 3/4 pounds
  • 3 tablespoons olive oil, divided
  • 1 1/2 cups diced shallots, about 2 large shallots
  • 2 tablespoons minced ginger
  • 4 stalks scallions, sliced
  • 3/4 cup frozen peas, thawed
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons toasted sesame oil
  • salt, to taste


  • Peel off the outer leaves of the cauliflower and trim off some of the stem. Cut the cauliflower down into smaller pieces. Add some of the florets into a food processor. Pulse the florets until they look like the size of grains of rice. Transfer the riced cauliflower into a bowl and continue pulsing the rest of the cauliflower florets.
  • In a large pan, heat 1/2 tablespoon olive oil over medium-high heat. Add half of the riced cauliflower and a small pinch of salt and sauté for about 3 minutes. Transfer the cooked cauliflower to a bowl. Drizzle another 1/2 tablespoon of olive oil into the pan and swirl it around. Add the remaining riced cauliflower and a pinch of salt. Cook for 3 minutes. Turn off the heat and transfer the cauliflower to the bowl.
  • Wipe down the pan and heat the remaining 2 tablespoons of oil over medium heat. Add the diced shallots and sauté for 3 to 4 minutes, until they soften. Add the minced ginger, scallions, and peas and cook for 2 more minutes. Transfer the cooked cauliflower to the pan and stir to mix the ingredients.
  • Season the cauliflower rice with the soy sauce and sesame oil. Taste and season with more salt, if necessary. Serve immediately.


NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 258, Total Fat 13g, Saturated Fat: 2.1g, Sodium: 139mg, Cholesterol: 0mg, Total Carbohydrate: 32g, Dietary Fiber: 10.3g, Sugar: 12.8g, Protein 9.7g
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