Asian Riced Cauliflower

Cauliflower, Recipes, Vegetarian -

Asian Riced Cauliflower

Asian Riced Cauliflower

Asian Riced Cauliflower

Asian flavors pack a lot of punch. I love the use of mushrooms to create umami. To me, it is an under-utilized taste that satisfies with smaller portions. That’s why I was so excited when Sam ordered fresh shiitakes from a local farm this week. We’ve been enjoying the bounty of summer with sugar snap peas and cauliflower from the Columbus Farmer’s Market that I decided to combine with the shiitakes.

Before eating keto, I would have made fried rice. However, Asian Riced Cauliflower (or cauliflower rice) is actually an improvement. The umami of the shiitakes and liquid aminos shine through to star in this dish. I add sugar snap peas for a little sweetness. My recipe is gluten free, sugar free, and low carb.

When you’re craving a side dish with depth, serve this Asian Riced Cauliflower. Pair it with roasted salmon, teriyaki chicken, or fried pork loin. Enjoy the nutty taste for a change of pace. Expanding your healthy recipe repertoire? That’s a Low Carb Revolution.  



Less than 5 minutes



5 minutes



1 tablespoon butter

1 clove garlic, sliced

1 teaspoon coconut aminos

1 cup riced cauliflower (or raw cauliflower rice)

½ cup shiitakes, destemmed and sliced

½ cup sugar snap peas

1 teaspoon sesame butter

1 teaspoon chives, chopped



  1. In a medium sauté pan, melt butter over medium heat.
  2. Add garlic, coconut aminos, riced cauliflower, and shiitakes. Stirring constantly, cook until riced cauliflower is translucent.
  3. Add sugar snap peas and cook for 1 minute.
  4. Remove from heat and add sesame oil.
  5. Garnish with chives and serve warm.



2 servings


Don’t have access to fresh shiitakes? Soak some dried ones in warm water for 30 minutes to use as a substitute.



Net carbs: 6 grams

Allulose: 0 grams

Total carbs: 9 grams

Fiber: 3 grams

Fat: 6 grams

Protein: 2 grams

Sodium: 352 milligrams

Calories: 94

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