Servings: 4 servings
Calories: 148kcal
Ingredients
- 1 medium cauliflower riced (about 4 cups)
- 4 cups chicken bone broth
- 1 tsp five-spice powder
- 1 tbsp fresh ginger finely grated
- 3 cloves garlic minced
- 2 tbsp toasted sesame oil
- 3 scallions thinly sliced
- 2 tbsp soy sauce or tamari
- 1 tsp white pepper
- Salt to taste
- 2 tbsp crispy fried shallots to serve
- Chili oil to taste
Instructions
- In a large pot, heat sesame oil over medium heat. Add ginger and garlic, saute 2 minutes until fragrant.
- Add riced cauliflower and stir-fry for 3 minutes until slightly softened.
- Pour in the bone broth. Bring to a gentle boil, then reduce heat to low.
- Stir in five-spice powder, soy sauce, and white pepper. Simmer uncovered for 15 minutes, stirring occasionally, until the cauliflower breaks down to a porridge-like consistency.
- Season with salt to taste. Ladle into bowls and top with scallions, crispy shallots, and a drizzle of chili oil.
Notes
Chef's Tip: For extra creaminess, stir in 2 tbsp of coconut cream in the final minute of cooking. Keto Swaps: cauliflower to shirataki rice for near-zero carbs; chicken bone broth to beef bone broth for deeper umami; soy sauce to coconut aminos for soy-free; crispy shallots to crushed roasted peanuts or hemp seeds. Nutrition per serving: Protein 9g | Fat 9g | Net Carbs 6g | Fiber 4g.
Nutrition
Calories: 148kcal
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About This Dish
A simpler, vegetarian-leaning cousin to pork congee, warmed through with five-spice for a deeper, more fragrant bowl than plain congee usually offers.
Cauliflower rice takes the place of grain here, simmered patiently until it breaks down into something close to true congee’s texture.