Bok choy cauliflower rice by Daphne Oz
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. 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.
Extra virgin olive oil
Uncooked cauliflower rice
12 oz, or frozen cauliflower rice
Uncooked bok choy
6 oz, baby variety, chopped (about 2 cups)
⅓ cup(s), chopped
1 pinch(es), or to taste
- 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.
- Serving size: about ¾ cup