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Cauliflower rice stir-fry

PREPARATION

15 min(s)

COOKING

15 min(s)

TOTAL

30 min(s)

SERVES

2

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Ingredients


1 red bell pepper (thinly sliced lengthwise)

1/4 cup almonds (toasted)

1 cup green beans (trimmed and halved)

1 cup red cabbage

1/2 avocado

2 tablespoons spring onions

1 tablespoon sesame seeds

3 tablespoons extra virgin olive oil

1 tablespoon coriander (chopped)

2 cups cauliflowers (grated or shredded)

1/2 onion (chopped)

1 tablespoon pure maple syrup

1 tablespoon lemon (squeezed)

2 tablespoons pure sesame oil

1 teaspoon ginger root (grated)

4 tablespoons coconut aminos soy-free sauce (or gluten free soy sauce)

1/2 teaspoon garlic (minced)

3 tablespoons water

Chili flakes to taste

Introduction

This easy, versatile cauliflower rice stir-fry is low-carb, gluten-free and loaded with fiber. Add any veggies of choice, some sauce/flavor and wrap this dish up in less than 30 minutes.

Preparation

Cut the Cauliflower into four equal-sized pieces. Remove all the leaves and stems. Save only the flowers. In a food processor, add the cauliflower and process until it has completely broken down into couscous-sized granules.
Add the 1 tbs of olive oil in a non-stick pan over medium-low heat. When the oil gets slightly hot, add the onion and cook until it looks translucent for about 2 minutes. Stir constantly to avoid burning. Again, add the cauliflower, a pinch of salt to taste, stir well and save for later.
Wash the green beans and remove the stems; cut them in half into julienne strips. In a pot, boil them over high heat until tender. Strain and rinse with cold water.
Wash the pepper thoroughly, remove the veins and seeds, cut it into julienne strips. Cut the green onion as well as the red cabbage into finely chopped pieces.
In a frying pan over high-medium heat, Sauté the peppers, the cabbage and finally, add the cooked green beans. Now add the almonds, cover and cook for about 5 more minutes and then remove from heat.
Mix all the ingredients for the dressing in a food processor (maple syrup, lemon, sesame oil, fresh ginger, coconut aminos, garlic, water, and chili.) Taste and adjust flavor as needed, and save for later.
Serve the Sauteed vegetables and slices of avocado over a bed of cauliflower rice, sprinkle over with sesame seeds and the finely chopped cilantro (coriander). Finally, coat with the dressing and serve hot.
Dairy Free
Detox Friendly
Gluten Free
Food-Processor Required
Vegan