Cauliflower Rice Magic • Taste The Chinese Recipes Show

This low carb cauliflower rice makes a perfect light meal or vegetarian dinner. You can make it into a light salad or fritters.

For the salad, the cauliflower rice first go through a quick stir fry, then added with other ingredients such as shredded bell pepper, and finally a good mix of peanut butter with sesame oil.

Cauliflower rice can also be made into fritters, tastes just as good. Follow chef Bao for awesome cauliflower recipes!

#cauliflowerrice#cauliflower #cauliflowerrecipes

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Cauliflower Rice Stir-Fry

# Ingredients

Cauliflower 500g
Carrot ½ cup
Minced Ginger 1 tsp
Chili 1 tbsp
Snow peas ½ cup
Yellow bell pepper ½ cup
Red bell pepper ½ cup
Green soybeans 1/3 cup
Cashew 1/3 cup
Peanut butter 2 tbsp
Water 1/3 cup
Soy sauce ¼ cup
Sesame oil 2 tbsp
Olive oil
Salt and pepper to taste

# Directions

1. Clean the cauliflower. Grate it well and set aside.
2. Warm a large skillet with medium-high heat, add olive oil, grated cauliflower. Stir-fry well, transfer to a large bowl and set aside.
3. In the same skillet, heat up with medium-high heat, add olive oil, minced ginger, chopped chili, shred carrot, shred bell peppers, snow peas and green soybeans. Seasoning with salt and pepper. Stir-fry well, transfer to the same bowl with cooked cauliflower.
4. Meanwhile, in a small bowl, whisk in peanut butter, water, soy sauce and sesame oil. Mix well. Pour the mixture into the fry veggies bowl. Mix it well.
5. Transfer to a plate, garnish with cashew and serve. 

Low Carb Cauliflower Fritters

# Ingredients

Cauliflower 500g
Chia seeds ½ cup
Cornstarch ¼ cup
Breadcrumbs ½ cup
Water 2/3 cup
Olive oil
Salt and pepper to taste

*Cabbage and carrot slaw
Shred Cabbage 180g
Shred Carrot 80g
Sour cream ½ cup
Mayonnaise ½ cup
Lemon zest
Lemon juice
Salt and pepper to taste

# Directions

1. Clean the cauliflower. Cut into small pieces. Transfer to a blender. Crush it well. Pour the minced cauliflower in a large bowl.
2. In the same bowl, add breadcrumbs and cornstarch. Season with nutmeg, salt and pepper. Set aside.
3. In a small bowl, add chia seeds, pour in some water. Mix well until chia seeds become tender. Transfer to the large bowl with cauliflower mixture. Mix well. Knead until it smooth and roll it to small buns.
4. Bread each small bun with breadcrumbs. Transfer to a heat up skillet, sauté until turn brown.
5. Meanwhile, add shred cabbage and shred carrot in a large bowl. Whisk in sour cream, mayonnaise, lemon zest and lemon juice. Seasoning with salt and pepper.
Transfer to the plate as side dish salad.
6. In the same plate, place on the cooked buns, garnish with scallion, chili and serve.

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