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Cauliflower rice with vegetables

Cauliflower rice with vegetables

Preparation time:
30 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

397
Calories
23 g
Carbohydrates
18 g
Protein
22 g
Fat

Ingredients:

Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Olive oilOlive oil 1 Tablespoon
Broccoli (fresh)Broccoli (fresh)¼ (125 g)
Cauliflower (fresh)Cauliflower (fresh) 250 g
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)1 (3 g)
Ginger (fresh)Ginger (fresh) 3 g
Pepper (black)Pepper (black) 1 Pinch(s)
Limes, lime (fresh)Limes, lime (fresh)¼ (12,5 g)
Soy sauce, soy sauceSoy sauce, soy sauce 2 Teaspoon
Sesame oilSesame oil ½ Teaspoon
Peanuts (roasted)Peanuts (roasted) 15 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)

Preparation:

Step 1:
Wash cauliflower, remove leaves and hard stalk and cut cauliflower roughly into pieces. Grind in a blender or universal shredder so that the cauliflower resembles rice. Stir together soy sauce and sesamee oil. Peel and grate ginger. Add to the soy sauce and season with pepper.
Step 2:
Peel and dice garlic and onion. Wash broccoli and cut into small florets. Cut stalk into small strips. Peel and grate carrots. Wash and clean the spring onions and cut them diagonally into strips.
Step 3:
Heat oil in a large frying pan and sauté garlic and onion until translucent. Add broccoli and carrots and steam for about 4 minutes.
Step 4:
Fold in cauliflower, spring onions and soy sauce mix and fry for another approx. 4 minutes. Finally, finely grate the zest of the lime and squeeze out the juice. Season with lime zest and juice, sprinkle peanuts over dish and serve.

Macronutrient distribution:

The recipe Cauliflower rice with vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Grater
Grater
Kitchen knife
Kitchen knife
Peeler
Peeler
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