Raw Vegan Cauliflower Rice With Garlic and Nama Shoyu

By
Jennifer Murray
Jennifer Murray
Former head chef at a Kauai restaurant and co-author of three cookbooks dedicated to vegan or raw food diets.
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Updated on 09/4/19
Box of cauliflowers
Ben Pipe Photography / Getty Images
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 3 servings
Nutrition Facts (per serving)
142 Calories
1g Fat
30g Carbs
9g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 142
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 298mg 13%
Total Carbohydrate 30g 11%
Dietary Fiber 7g 24%
Protein 9g
Calcium 159mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Raw cauliflower rice goes great with Asian-inspired raw food meals like ​raw un-stir fryor inside raw nori rolls. You can season it as much or as little as you like to give it a pilaf effect. It is a great side dish for many raw food feasts.

Ingredients

  • 1 head of cauliflower
  • 1 teaspoon ginger (minced)
  • 1 clove garlic
  • 1 teaspoon nama shoyu, or to taste
  • pinch sea salt
  • 2 tablespoons fresh cilantro (minced)

Steps to Make It

  1. Place all of the ingredients except the cilantro in a food processor, and pulse chop about 10 times or until the cauliflower is ground up small. Be careful not to over-process, stop when it looks like rice, or you will have a pate on your hands.

  2. Transfer the mixture to a bowl, and toss in the minced cilantro.

  3. Enjoy your raw food "rice"!