400 g (14 oz) riced cauliflower

27 g (2 tbsp) olive or avocado oil

6 g (1 tsp) salt – ground fine

4 g (2 tsp) (light taste) 3 g or 12 g (2 tbsp) (stronger taste) freshly grated ginger

1. Heat a skillet or wok over medium high heat. Then, add the oil and coat the bottom and sides of the pan
2. Add the riced cauliflower to the wok. Sprinkle the salt and the ginger over the cauli rice, toss well and then, without disturbing the cauliflower rice, let cook for 2 minutes. Toss well and continue cooking for 2 – 3 more minutes
3. The cauli rice will be crispy or done to an al dente stage. You do not want to over-cook because the cauli rice will get too mushy and not have that crispy, al dente rice-like texture