30-Minute Cauliflower Rice Stir-Fry by Minimalist Baker

Easy, flavorful, satisfying cauliflower rice stir fry ready in just 30 minutes! Vegetable-rich, studded with roasted cashews, grain-free!

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 20mins Total: 30mins

Nutrition

Calories

598 kcal

Carbohydrate content

63.1 g

Fat content

35.1 g

Fiber content

13.6 g

Protein content

17.4 g

Saturated fat content

5.6 g

Serving size

1 serving

Sodium content

1147 mg

Sugar content

32.9 g

Unsaturated fat content

27.15 g

Ingredients

• 1 head cauliflower
• 3 Tbsp water
• 1 tsp sesame oil or coconut oil ((or sub water if avoiding oil))
• 2 Tbsp almond or peanut butter
• 4 Tbsp coconut aminos ((or sub low sodium gluten-free tamari, but it will be saltier))
• 2 Tbsp lime juice
• 2-4 tsp chili garlic sauce ((reduce or increase according to spice preference))
• 1 Tbsp minced fresh ginger ((or 1/2 tsp ground ginger))
• 1 Tbsp maple syrup ((or sub coconut sugar or stevia to taste))
• 1-2 Tbsp water
• 1 Tbsp sesame oil or coconut oil ((or sub water if avoiding oil))
• 1 1/2 cups green beans ((trimmed and halved))
• 3 Tbsp coconut aminos ((divided))
• 1 medium bell pepper ((thinly sliced lengthwise // red, orange, or yellow are best))
• 1 cup diced green onions ((reserve some green tops for serving))
• 1 cup thinly sliced red (or green) cabbage
• 1/2-3/4 cup roasted cashews or slivered toasted almonds
• Fresh cilantro
• Lime wedges
• Sriracha or chili garlic sauce

Instructions

1. Follow instructions for cauliflower rice. Set aside.
2. Prepare sauce by adding oil (or water), almond or peanut butter, coconut aminos, lime juice, chili garlic sauce, fresh ginger, maple syrup, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, coconut aminos for saltiness, ginger for "zing," or maple syrup for sweetness. Set aside.
3. Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium-low heat and add cauliflower rice and water. Stir and cover with a lid to steam. Cook for 4-6 minutes or until just tender. Then turn off heat, tip the lid to let some steam out, and set aside.
4. Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with one-third of the coconut aminos (1 Tbsp or 15 ml as original recipe is written) and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.
5. Add bell pepper, green onion, cabbage, and remaining two thirds of the coconut aminos (2 Tbsp  or 30 ml as original recipe is written) and stir to combine. Sauté for 3-4 minutes or until just tender. Then add cashews and cauliflower rice and stir to combine. (Alternatively, serve stir-fry over cauliflower rice and don't add to the vegetables at this time.)
6. Add the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - about 3 minutes.
7. Serve and enjoy! Delicious on its own, but also delicious with the addition of fresh cilantro, lime wedges, and hot sauce of choice.
8. Best when fresh, but leftovers keep up to 3 days in the refrigerator or 1 month in the freezer. Reheat on the stovetop until hot. Add more coconut aminos as needed.