Asian brussels sprout cauliflower rice is the marriage of two healthy and delicious vegetables combined into one filling dish that could serve as a gluten free side or entire main course.
I didn't love vegetables as a child. I didn't dislike them, but they weren't the first thing I'd reach for at mealtime. My family will tell the story of the great green bean stand-off of 1985. My brother Mark and I were not to leave the dining table until we finished our green beans. My parents and other brother had long left the table, cleaned the kitchen and turned off all but one light off. Mark and I sat there, pushing the beans around our plate, trying to get our dog Shaggy to eat them. Mark slid a few in the plant, and I folded some into the crease of the chair. We made it through that night, but there were more to come. Ahhhh, have times changed.
Now I'm writing a recipe about not one, but two vegetables in one dish that no one needs to force me to eat.
I love this veggie recipe because it comes together effortlessly with brussels sprouts roasting in the oven while the cauliflower rice cooks on the stove. When each are nearly ready, I throw them in the same pan, add some spices, and bam, dinner.
You can add chicken, shrimp or tofu to this, but don't worry, I won't make you stay at the kitchen table until you clean your plate!
Asian Brussels Sprout Cauliflower Rice
- 1 small cauliflower, cored with green tough stems removed
- 1 small onion, peeled and diced
- 2 cups brussels sprouts, tough outer layer removed and bottoms trimmed
- 2 tablespoons of olive oil, equally divided
- 1 teaspoon garlic powder
- 1 tablespoon liquid aminos
- Salt and pepper to season
- Optional: add your favorite protein for a complete meal
- Preheat the oven to 400.
- Coarsely chop the cauliflower and add to a food processor until no large chunks remain, but there's still a crumbly texture.
- Cut the brussels sprouts in half and place on a baking sheet and drizzle with one tablespoon of olive oil. Season with garlic powder and pepper. Place in oven and roast for about 30 - 35 minutes, or until brown.
- Meanwhile, heat one tablespoon olive oil in a large skillet. Once warm add the onion and sauté until translucent, then add the cauliflower mix. Stir and season with salt and pepper. Cover and allow to cook for about 10 minutes.
- Once the brussels sprouts have developed some color and the cauliflower is nearly cooked through, add the sprouts to the cauliflower pan. Combine the liquid aminos, stir and serve.