Enjoy this Cauliflower Stir-Fry which substitutes cauliflower for rice for those who are on a low-carb diet but don’t want to skip on flavor! You can use a food processor to create your own cauliflower rice, or buy it pre-made, though we recommend the fresh cauliflower for maximum flavor.

Ingredients

Serves: 3-4 Time: 45 minutes

Cauliflower Stir-Fry

• 1 head of cauliflower, “riced” in food processor
• 1/2 medium yellow onion, thinly sliced
• 2 medium carrots, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 8 oz. shelled edamame*
• 1 Tbs sesame oil
• 3 Tbs Soy Sauce
• 1/2 tsp black pepper
• 1 Tbs rice vinegar
• 2 garlic cloves, minced
• 1/2 inch fresh ginger, peeled and minced

*If you require a soy-free recipe, we suggest substituting the edamame for squash or bok choy and coconut aminos to replace the soy sauce

Directions

1. Prepare your cauliflower in the food processor. Be sure to remove the leaves and thick stems at the bottom of the head. Pulse until it is coarse like quinoa but not too fine, otherwise it will get mushy.
2. Chop and prepare your remaining vegetables and set aside.
3. In a wok or large skillet, heat the sesame oil on medium-high heat.
4. Begin sautéing the garlic and ginger for 1-2 minutes or until their aroma is strong and present.
5. Add the onion, carrot, bell pepper and edamame. Cook for 12-15 minutes or until tender.
6. Next, add the cauliflower to the skillet and season with soy sauce, rice vinegar, and black pepper.
7. Cook for 5-7 minutes.
8. Taste and adjust seasoning as desired.
9. Serve and enjoy!

We recommend topping with chopped scallions, lime juice, chopped dry roasted peanuts, minced cilantro, or sriracha.

Nutrition Information

Nutrition Disclaimer

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