fried cauliflower rice with sumac
Being on the keto plan makes us miss rice big time, especially fried rice. This is a great substitute for that. My favorite way to buy organic riced cauliflower is in frozen steam bags. (They’re available at Costco.) Take it out of the freezer about 10 minutes before starting to cook. I love topping this dish with sumac, a dark red, tart spice traditionally used in Middle Eastern cooking that tastes like a mixture of lemon and pepper.
1 whole bulb of garlic separated, peeled, chopped coarsely
1 tablespoon grated fresh ginger
1 medium leek, chopped
3 tablespoons virgin coconut oil
1 pound frozen riced cauliflower
Broccoli, carrots and red cabbage sliced Julienne style (I buy the premixed 10 ounce bag). You may substitute any vegetable of your choice as long as it’s chopped into small pieces.
1 teaspoon Himalayan salt
Over medium high heat preferably in a cast iron pan or wok, sauté garlic, ginger and leek in the coconut oil. Cook for 6 to 7 minutes. Add riced cauliflower. Keep stirring on medium high heat until “al dente,” about 8 minutes. Do not overcook or the veggies will get soggy. Place in a bowl and serve. Sprinkle with sumac.