Asian Cauliflower Rice with Toasted Walnuts


  • 1 head of cauliflower – cut into small florets
  • 1 1/2 cups chopped walnuts
  • 3 tablespoons sesame oil
  • 1/2 medium yellow onion, diced
  • 1/2 small jalapeno, seeded and minced (optional)
  • 3–4 cloves garlic, peeled and minced
  • 3-inch piece ginger, peeled and minced
  • 2 1/2 tablespoons low sodium soy sauce
  • 2 tablespoons lime or lemon juice with zest
  • 1 tablespoon honey
  • 1 head lettuce or corn tortillas
  • cilantro, chopped (optional)
  • avocado, diced (optional)


  1. Have all your ingredients prepared and ready before starting. Place the cauliflower florets in the bowl of a food processor and pulse until cauliflower pieces are pea-size. Set aside. (This can be done ahead of time, just refrigerate) Heat a large skillet to medium-low heat. Add chopped walnuts and toast until fragrant, about 2 minutes, stirring to keep walnuts from burning. Transfer to a bowl.
  2. In the same skillet, heat sesame oil to medium heat. Add cauliflower, onion and jalapeno (if using) and sauté 5-6 minutes or until soft. Stir in garlic, ginger and walnuts and sauté an additional 2 minutes. Add the soy sauce, lemon or lime juice with zest, and honey. Increase heat to medium-high and simmer 3-4 minutes, stirring frequently, until thickened. Stir in cilantro (if using.)
  3. Scoop mixture into lettuce leaves or warm corn tortillas. Top with diced avocado, mango dressing or plum sauce if desired.
Source: Julie Andrews- Have a Plant – revised, tested and LOVED by Cindy Bevans and Andrea Chavez

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