Asian Cauliflower Rice with Toasted Walnuts

Asian Cauliflower Rice with Toasted Walnuts


  • 1 head of cauliflower – cut into small florets
  • 1 1/2 cups chopped walnuts
  • 3 tablespoons sesame oil
  • 1/2 medium yellow onion, diced
  • 1/2 small jalapeno, seeded and minced (optional)
  • 3–4 cloves garlic, peeled and minced
  • 3-inch piece ginger, peeled and minced
  • 2 1/2 tablespoons low sodium soy sauce
  • 2 tablespoons lime or lemon juice with zest
  • 1 tablespoon honey
  • 1 head lettuce or corn tortillas
  • cilantro, chopped (optional)
  • avocado, diced (optional)


  • Have all your ingredients prepared and ready before starting. Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-size. Set aside. (This can be done ahead of time, just refrigerate) Heat a large skillet to medium-low heat. Add chopped walnuts and toast until fragrant, about 2 minutes, stirring to keep walnuts from burning. Transfer to a bowl.
  • In the same skillet, heat sesame oil to medium heat. Add cauliflower, onion and jalapeno (if using) and sauté 5-6 minutes or until soft. Stir in garlic, ginger and walnuts and sauté an additional 2 minutes. Add the soy sauce, lemon or lime juice with zest, and honey. Increase heat to medium-high and simmer 3-4 minutes, stirring frequently, until thickened. Stir in cilantro (if using.)

  • Scoop mixture into lettuce leaves or warm corn tortillas. Top with diced avocado, mango dressing or plum sauce if desired.

Source: Julie Andrews- Have a Plant - revised, tested and LOVED by Cindy Bevans and Andrea Chavez

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