Sticky Chilli Garlic Cauliflower Rice
Finely grated cauliflower stir-fried with garlic, soy, and a hint of chili, finished with a sticky-sweet glaze. Low-carb, nutritious, and packed with flavor. Perfect Mediterranean-Asian fusion!
Prep: 10 minutes
Cook: 10–12 minutes
Total: ~22 minutes
Ingredients
Cauliflower Rice
1 medium cauliflower, riced
2 tbsp olive oil or sesame oil
3 garlic cloves, minced
1 small red chili, finely chopped
2 green onions, chopped
Sticky Glaze
2 tbsp soy sauce or tamari
1 tbsp maple syrup or agave
1 tsp rice vinegar or lemon juice
½ tsp smoked paprika or chili flakes
Garnish
Fresh cilantro or parsley
Sesame seeds
Instructions
1️⃣ Rice the Cauliflower
Chop cauliflower into florets
Pulse in a food processor until rice-sized
2️⃣ Cook Cauliflower
Heat oil in a large pan
Add garlic and chili; sauté 1–2 minutes
Add cauliflower rice, stir-fry 5–6 minutes until slightly tender
3️⃣ Add Sticky Glaze
Mix soy sauce, maple syrup, vinegar, and paprika
Pour over cauliflower rice
Cook 2–3 minutes, stirring frequently until slightly sticky
4️⃣ Finish
Stir in green onions
Garnish with sesame seeds and fresh herbs
Tips
Don’t overcook — cauliflower should remain slightly firm
Add roasted cashews or peanuts for crunch
Mix in sauteed vegetables like bell peppers or mushrooms
Frequently Asked Questions
Q: Can I make it oil-free?
Yes — saute with water or broth instead of oil.
Q: Can I meal-prep this?
Yes — store in airtight container 3–4 days.
Q: Gluten-free?
Yes — just use tamari instead of soy sauce if needed.
Nutritional Information
Calories: 180 kcal
Protein: 6 g
Carbs: 16 g
Fat: 10 g
Fiber: 5 g