About
This simple dish simmers cauliflower rice over low heat until most of the water has evaporated and has softened the vegetable. You can serve this dish with any toppings. For this, the congee is served with thinly sliced radishes, cilantro, chopped scallions and a drizzle of tamari. Feel free to top this with fried sardines, boiled chicken breast for meats or sambal for spice and so forth.
Ingredients
- 10 ounce cauliflower rice
- 1 ¼ cup water
- ⅛ teaspoon coarse kosher salt by morton
- 2 tablespoon cilantro
- 1 large – 1" to 1 1/4" diameter radish
- 2 teaspoon tamari sauce
Instructions
- Combine the cauliflower with water in a small saucepan. Bring to a simmer, stirring occasionally. The congee is done when the water has almost all evaporated, but the bubbles are leaving holes in the top of the cauliflower.
- Add salt and stir.
- Top with thinly chopped scallions, sliced radish and chopped cilantro. Drizzle with tamari divided between two servings.
Nutrition Facts
- Servings: 2
- Calories: 36.4kcal/152.2kJ (per serving)
- Fat: 0.7g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 3.1g (per serving)
