Delicious Cauliflower Rice with Chili Sesame Oil
This cauliflower rice with chili sesame oil is the perfect dish for fans of dishes with a slight kick and the all-time favorite, sesame oil.
Before the 2000s, I remember the days when cauliflower was just another cruciferous vegetable found in a crudités spread at parties or book club meetings. It was the other lonely veggie usually found next to the other raw vegetables—the julienned carrots, celery, and dip.
According to Google, in 2013, the cruciferous vegetable made a comeback. The ingredient cauliflower rice saw a spike in popularity that continued to grow year after year.
Fast forward to the 2020s, cauliflower has made its way to many supermarket aisles worldwide. Cauliflower pizza crusts, gnocchi, and crackers are some of those examples.
I must admit that now I am a fan of cauliflower—five-year-old me, not so much. But it’s a fun way to make a low-carb and veggie dish, fun and delicious.
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What are your thoughts? Is cauliflower a trend, or is it here to stay?
Should I Use Fresh or Frozen Cauliflower in this Cauliflower Rice with Chili Sesame Oil?
There are a couple of things to keep in mind. First, fresh cauliflower has a shorter shelf life. Second, it requires more prep time. However, the benefits of working with a whole fresh cauliflower are endless.
Frozen also has advantages; it allows for longer shelf life and is quick and easy to prepare. For example, prepackaged riced cauliflower can last in the freezer (without browning) for several weeks.
When I know that I’ll be making something that requires a riced consistency, and I’m short on time – I prefer the frozen riced cauliflower from Whole Foods or Trader Joe’s.
Variations
Cauliflower Florets vs. Cauliflower Rice
Florets from a fresh cauliflower would work beautifully in this recipe. However, remember that cooking a cauliflower floret takes a bit more time. To make this chili sesame cauliflower rice recipe super easy to make with minimal cleanup, I incorporated frozen riced cauliflower.
Broccoli and Cauliflower Rice
I love incorporating a bit of green into some of my cauliflower rice recipes with either broccoli or other greens like spinach or herbs.
To make this a broccoli and cauliflower rice recipe, start with the cauliflower. Broccoli takes a smidge less time to cook. Overcooked broccoli turns brown, and getting away with overcooked cauliflower is much easier.
I have seen broccoli rice in the frozen food section; however, it is not as common as cauliflower. I usually love to add these frozen broccoli florets towards the end of the preparation of the cauliflower rice.
Chili Sesame Oil
I love Trader Joe’s chili sesame oil, and if you prefer something with no spice, replace it with sesame oil and increase the coconut aminos to two teaspoons in the recipe.
What to Serve with Cauliflower Rice with Chili Sesame Oil?
This cauliflower rice recipe goes well with your favorite proteins. Try this low-carb air fryer chicken thigh recipe. Or this chimichurri shrimp.
FAQs
Can I make my cauliflower rice at home?
Absolutely. Using a food processor, chop cauliflower florets to your ideal size. Replacing frozen cauliflower with fresh cauliflower is easy.
Storage and Reheating
Storage
Store the remaining cauliflower rice in a glass container in the refrigerator for up to 3 days.
Reheating
Reheat on the stovetop. Add it to a pan and reheat on low heat. Add a tsp of chili sesame oil for a slight kick, then chopped cilantro, and enjoy!
Chili Sesame Cauliflower Rice
Equipment
- 1 Skillet
- 1 Wooden Spoon
- 1 Cutting Board
- 1 Pairing or Chef Knife
Ingredients
- 12 oz Riced cauliflower, frozen
- 1 tsp Coconut Oil
- 1 tsp Garlic Paste
- 1 tsp Coconut Aminos
- 1/4 cup Scallions
- 1 tsp Chili Sesame Oil
- 1 tbsp Cilantro (Optional)
- 1/8 tsp Pink salt
Instructions
- Step 1Preheat the skillet to medium heat. Once the pan is hot, add coconut oil and the frozen riced cauliflower to the pan along with the garlic paste and stir. Then cover the pan for 5 minutes to allow the cauliflower to cook.
- Step 2Uncover the pan and increase the heat slightly. Depending on the pan and your stovetop, you may want to adjust slightly if you feel like the pan is too hot and the cauliflower is burning, or if the cauliflower is not cooking, turn the heat up slightly.Continue to stir.
- Step 3Add the coconut aminos, and stir. Once the cauliflower rice goes from a solid white color to slightly translucent, and has a slight crispiness, add the scallions and chili sesame oil, stir for another minute, and serve. Salt to taste.Chop fresh cilantro and add right before serving (optional).
- Serve and enjoy!
