Spicy Cauliflower Rice

Spicy cauliflower sweet potatoes avocado mash

Spicy Cauliflower Rice

  • Serves: 2
  • Prep Time:
  • Cook Time:
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  • 1 medium head cauliflower, cored and cut into florets (about 6 cups)
  • 1 tablespoon toasted sesame oil
  • 5 scallions, trimmed and thinly sliced
  • 1 cup cherry or grape tomatoes, quartered
  • 2–3 tablespoons apple cider vinegar or rice vinegar
  • 1–2 tablespoons reduced-sodium tamari*
  • 1–2 tablespoons chile-garlic paste or Sriracha
  • 1/4 cup chopped chives
  • 1/4 cup chopped fresh cilantro


  1. Add the cauliflower florets to the bowl of a food processor fitted with an S-blade. Pulse to finely chop into pieces roughly the size of rice grains.
  2. Heat the sesame oil in a large wok or sauté pan over medium heat. Add the riced cauliflower, scallions, and tomatoes and cook for 8–10 minutes, or until the cauliflower softens, stirring occasionally.
  3. In a small bowl, whisk together the apple cider vinegar, tamari, and chile-garlic paste. Pour the sauce over the cauliflower and cook for another 6–8 minutes, or until the “rice” develops a slight golden color and the liquid is absorbed, stirring frequently. Remove from the heat and stir in the chives and cilantro.