Zero Points Asian Cauliflower Rice
1 head cauliflower, riced
4 TBSP red onion, diced
1/2 cup red pepper, diced
2/3 cup sugar snap peas, sliced
2 garlic cloves, minced
1 TBSP ginger root, chopped
2 TBSP low-sodium soy sauce
2 tsp chili paste (Sambal Oelek), plus additional for garnish (optional)
1 TBSP fresh lime juice
2 TBSP cilantro
2 medium scallions
Olive oil cooking spray
Rice the cauliflower by either pulsing the cauliflower florets in a food processor or using the large side of a box grater. You can also buy pre-packaged riced cauliflower. I prefer to rice it myself as it is a little fresher. You should have about 3 cups depending on the size of your cauliflower.
Dice the onion and the red pepper. Slice the sugar snap peas in half. Mince the garlic cloves. Peel and chop the fresh ginger root. Spray a wok or a large pan with olive oil cooking spray. Heat pan to medium. Add to the pan the red onion, red pepper, peas, garlic and ginger root. Saute until the vegetables start to soften, about 3 minutes. Add all of the riced cauliflower to the pan as well as the soy sauce and chili paste. Continue to cook for about 8 minutes until the cauliflower is tender. Remove from heat and mix in lime juice.
Garnish with cilantro and scallions. Serve with a lime wedge and chili paste on the side. This is a very satisfying “rice bowl” for zero points! You will love it!