Photo of Bok choy cauliflower rice by Daphne Oz by WW

Bok choy cauliflower rice by Daphne Oz

1
PersonalPoints™ per serving
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Stock up on convenience foods such as frozen shredded cauliflower—AKA cauliflower rice—to help you whip up tasty, simple side dishes like this one in no time. You can also use fresh cauliflower rice, if you prefer. Look for it in the produce section of your supermarket.

Ingredients

Extra virgin olive oil

2 tsp(s)

Uncooked cauliflower rice

12 oz, or frozen cauliflower rice

Uncooked bok choy

6 oz, baby variety, chopped (about 2 cups)

Cilantro

cup(s), chopped

Kosher salt

1 pinch, or to taste

Instructions

  1. Heat oil in a large saute pan over medium-high heat. Add cauliflower rice; cook, stirring frequently, until just tender, about 4 to 5 minutes. Remove from heat and toss in bok choy and cilantro; season with salt.
  2. Serving size: about ¾ cup

Notes

Or make your own: Run large chunks of raw cauliflower over the large holes of a box grater or pulse the chunks in a food processor until crumbly.