Asian-Style Cauliflower Rice

Name: Asian-Style Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g cauliflower, fresh, cut into florets; 2-3 cloves garlic; 2 cm fresh ginger, peeled; 4-5 scallions, white and green parts separated; 20 g neutral oil (rapeseed, sunflower, or light sesame); 20 g soy sauce (use tamari for gluten-free); 10 g rice vinegar or yuzu/lemon juice; 5 g toasted sesame oil (optional, for serving); A handful fresh coriander or Thai basil, chopped; 1-2 tbsp toasted sesame seeds; 50 g finely diced cooked carrot (optional); 50 g cooked edamame (optional)

Thermomix recipe: Asian-Style Cauliflower Rice. Ready in 30 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

800 g cauliflower, fresh, cut into florets
2-3 cloves garlic
2 cm fresh ginger, peeled
4-5 scallions, white and green parts separated
20 g neutral oil (rapeseed, sunflower, or light sesame)
20 g soy sauce (use tamari for gluten-free)
10 g rice vinegar or yuzu/lemon juice
5 g toasted sesame oil (optional, for serving)
A handful fresh coriander or Thai basil, chopped
1-2 tbsp toasted sesame seeds
50 g finely diced cooked carrot (optional)
50 g cooked edamame (optional)

Instructions

Add cauliflower florets to the clean, dry mixing bowl. Chop 3-4 sec/Speed 5, or until it resembles couscous. Do not over-process to avoid mush. Transfer the riced cauliflower to a clean kitchen towel.
Gather the towel around the cauliflower and gently squeeze out excess water. This step is crucial for a non-soggy texture.
Add garlic, ginger, and the white parts of scallions to the mixing bowl. Chop 3 sec/Speed 7. Scrape down the sides of the bowl.
Add neutral oil to the mixing bowl. Sauté 5 min/120°C/Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow evaporation.
Add the squeezed cauliflower rice to the mixing bowl. Cook 7 min/120°C/Speed 1 (Reverse), removing the measuring cup and placing the simmering basket on the lid for evaporation. Pause halfway through (after 3-4 minutes) to scrape down the sides and bottom of the bowl.
Add soy sauce and rice vinegar (or yuzu/lemon juice) to the mixing bowl. Cook 1 min/90°C/Speed 1 (Reverse) to incorporate the seasoning.
Transfer the cauliflower rice to a serving dish. Stir in the green parts of scallions, fresh coriander (or Thai basil), and toasted sesame seeds.
If desired, fold in the finely diced cooked carrot and/or cooked edamame for extra color and bite. Drizzle with toasted sesame oil, if using, just before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.