DifficultyIntermediate
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Yields5 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins
 1 large head cauliflower, cut into large florets
 2 -4 tbsp coconut oil
 1 large shallot or 1 small onion, finely sliced
 3 cloves garlic, grated on a microplane grater or pressed in garlic press/minced
 1 ½ tbsp ginger root, grated on a microplane grater or finely minced
 1 red chilli, minced
 1 small bunch broccolini/rapini chopped
 1 head bok choi, thinly sliced
 1 bunch radishes, thinly sliced
 1 bunch cilantro (leaves and stems) chopped
 1 -2 cups chopped cooked protein of your choice**optional
Sauce
 6 tbsp mirin or dry sherry
 3 ½ tbsp coco aminos or gluten free soy sauce/tamari
 1 tbsp sesame oil
 sea salt to taste
1

Pulse cauliflower florets in a food processor about 20 times or until the cauliflower is the size or uncooked rice or cous cous. Add 1 tbsp of coconut oil to a large shallow saucepan over medium low heat and add riced cauliflower. Stir while you cook the rice until softened, about 6-10 minutes. Remove rice from pan and set aside.

2

Add 1 tbsp of coconut oil to saucepan over medium heat. Add shallots and cook until softened, about 10 minutes. Add rapini and cook for about 2-3 minutes then add bok choi to the pan and stir, cooking for another 3-5 minutes or until leaves are wilted but white part is still crunchy and leaves are bright green. Remove vegetables from the pan and set aside.

3

Add another tbsp of coconut oil to the pan and add the garlic and ginger and stir until fragrant about 30-45 seconds. Add the cauliflower rice and stir well with the ginger mixture until rice is coated.

4

Push the rice mixture off to the side of the pan and pour the egg mixture into pan and scramble eggs until cooked. Mix cooked eggs with the rice. Return the vegetables to the pan, turn up the heat a little and add the mirin and cook for about a minute. Pour in the coco aminos and sesame oil, then add radishes and cilantro and stir well.

5

Add cooked protein of your choice, if desired and serve.

Ingredients

 1 large head cauliflower, cut into large florets
 2 -4 tbsp coconut oil
 1 large shallot or 1 small onion, finely sliced
 3 cloves garlic, grated on a microplane grater or pressed in garlic press/minced
 1 ½ tbsp ginger root, grated on a microplane grater or finely minced
 1 red chilli, minced
 1 small bunch broccolini/rapini chopped
 1 head bok choi, thinly sliced
 1 bunch radishes, thinly sliced
 1 bunch cilantro (leaves and stems) chopped
 1 -2 cups chopped cooked protein of your choice**optional
Sauce
 6 tbsp mirin or dry sherry
 3 ½ tbsp coco aminos or gluten free soy sauce/tamari
 1 tbsp sesame oil
 sea salt to taste

Directions

1

Pulse cauliflower florets in a food processor about 20 times or until the cauliflower is the size or uncooked rice or cous cous. Add 1 tbsp of coconut oil to a large shallow saucepan over medium low heat and add riced cauliflower. Stir while you cook the rice until softened, about 6-10 minutes. Remove rice from pan and set aside.

2

Add 1 tbsp of coconut oil to saucepan over medium heat. Add shallots and cook until softened, about 10 minutes. Add rapini and cook for about 2-3 minutes then add bok choi to the pan and stir, cooking for another 3-5 minutes or until leaves are wilted but white part is still crunchy and leaves are bright green. Remove vegetables from the pan and set aside.

3

Add another tbsp of coconut oil to the pan and add the garlic and ginger and stir until fragrant about 30-45 seconds. Add the cauliflower rice and stir well with the ginger mixture until rice is coated.

4

Push the rice mixture off to the side of the pan and pour the egg mixture into pan and scramble eggs until cooked. Mix cooked eggs with the rice. Return the vegetables to the pan, turn up the heat a little and add the mirin and cook for about a minute. Pour in the coco aminos and sesame oil, then add radishes and cilantro and stir well.

5

Add cooked protein of your choice, if desired and serve.

Cauliflower Rice with Bok Choi & Broccolini/Rapini (Vegetarian Paleo Low-Carb)