- 35 MIN
- 2 HEARTY SERVINGS
- EASY-PEASY
Say yes to cauliflower rice stir fry! When you don’t have a lot of time and you need to put something on the table fast, this recipe will do the trick! It’s healthy, budget friendly, flexible, and super easy to make. Try it today!
CAULIFLOWER RICE STIR-FRY
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CAULIFLOWER RICE STIR-FRY
Ingredients
- 1 head cauliflower
- 1 large onion (dice or slice)
- 1.5 cups thinly sliced cabbage (red or white)
- 1.5 cups carrots (grate or dice)
- 1 cup sliced mushrooms (any kind)
- 1 handful fresh parsley
- salt to taste (I use Himalayan)
- 1 tablespoon pure maple syrup (or raw honey)
- 1 tablespoon coconut oil (I use raw & unrefined)
- optional: sweet paprika or cayenne pepper
- optional: lime wedges for serving
- optional: crushed garlic (I like a lot, at least 4 cloves)
CAULIFLOWER RICE STIR-FRY
Directions
To make cauliflower rice:
- Remove the green stems and wash & dry cauliflower.
- Cut cauliflower into bite size pieces (see photo #2 above).
- Turn cauliflower into rice by using traditional vegetable grater, or food processor, or your smoothie blender (do this in a few smaller batches if using food processor/blender to avoid overcrowding).
- To avoid making your stir-fry soggy, remove excess moisture from the whole batch of raw cauliflower rice by using cheese cloth, nut milk bag, or grab a smaller batch of rice with both hands and gently squeeze a few times above the sink (see photos 5+6 above).
To make the stir-fry:
- Heat 1 tablespoon of raw coconut oil in a large skillet/pot/wok pan – over medium low heat.
- Add onions and cook until soft and glowing.
- Add carrots, cabbage, mushrooms and sauté until just tender (4-7 min).
- Add raw cauliflower, maple syrup, salt, and spices to taste and mix well (I like to start with 2 generous pinches of salt and go from there).
- Sauté the whole batch of stir-fry for another 2-3 minutes.
- Stop cooking, set the skillet away from heat, add chopped fresh parsley + crushed garlic, and mix well with the whole vegetable mixture using two spatulas/wooden spoons/large mixing forks.
VARIATION TIPS
- Add or swap any veggies for green beans, bell peppers, sugar snap peas, green onions, celery stalks, or fresh ginger.
- Add your favorite meat or shrimps if you prefer (cook separately).
- Boost your stir fry with crushed raw cashews, almonds or sesame seeds.
PREP & STORAGE TIPS
- Cut all of the stir-fry veggies in the morning, store each veggie kind in individual airtight glass jars, place in the fridge, and cook in the evening.
- Store leftovers in airtight glass jars in the fridge and consume the next day.
Ahoy, I'm Eva!
Using my holistic nutrition savvy and psycho-spiritual point of view, I help you find and unapologetically follow your own nutritional mojo.
