You know that situation when you just don’t know what to cook? Salvation could be a simple cauliflower and a handful of vegetables. The beauty of this dish? It’s pretty darn quick on the table and is 95% healthy veggies. You may find it hard to believe, but most people don’t even realize that the rice is made of grated Cauliflower consists. My husband couldn’t guess either. But no matter, the main thing is that it tastes good.
Stir-Fry with cauliflower rice
Simple, straightforward weekday dish that’s on the table in under 30 minutes.
The base is one of my favorite vegetables: cauliflower (make your own). Neutral in flavor, it goes well with so many dishes and is full of healthy ingredients. Minerals, B vitamins and vitamin C is found in the tasty cabbage. In addition, there is vitamin K, which can also be found in other types of cabbage, such as kale. In any case, this delicious cauliflower rice is a great alternative to rice or Asian noodles.
The sauce? Is full of flavors and consists of ingredients that you as a fan of healthy cuisine should definitely have at home: Almond paste, maple syrup, lime juice, tamari and an Asian spice sauce.
I use green beans, kale, red cabbage and red bell peppers in this sir fry. However, other vegetables such as zucchini, carrots, Eggplant or green onion. Be creative!
Stir-fry with cauliflower rice:
- hearty
- Healthy
- aromatic
- Aasiatic
- filling
- Quickly made
- simple
Perfect for a quick vegan lunch or dinner that’s filling and full of healthy veggies. I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Stir-Fry with cauliflower rice
FOR THE CAULIFLOWER RICE: :
- 600 g Cauliflower head~600g cleaned and crushed into rice*.
- 45 ml Water
FOR THE SAUCE:
- 7,5 ml Sesame oil or water if oil is to be avoided
- 32 g Almond paste
- 60 ml Tamari or another gluten-free soy sauce
- 30 ml Lime juice
- 2-4 EL Asian chili sauce
- 3 g freshly grated ginger or ½ tsp ginger powder
- 15 ml maple syrup
- 15-30 ml Water
- Optional: Bird Eye Chili according to taste
FOR THE STIR-FRY:
- 15 ml Sesame oil or coconut oil or water if oil is to be avoided
- 30 ml Tamari
- 15 ml Water
- 150 g green beans
- 120 g red bell bell pepper cut into strips
- 100 g Kale Stem removed coarsely chopped
- 89 g Red cabbage cut into fine strips
- 60 g Cashews
TO SERVE:
- Fresh coriander
- Limes quartered
- Chili sauce
Anleitung
- For the cauliflower, heat a large pan of water, add cauliflower and blanch for 6 minutes. Set aside and keep warm (e.g. in a warming drawer600 g Cauliflower head~600g, 45 ml Water
- Mix all ingredients for the sauce into a small bowl and whisk until smooth. Set aside.7,5 ml Sesame oil, 32 g Almond paste, 60 ml Tamari or another gluten-free soy sauce, 30 ml Lime juice, 2-4 EL Asian chili sauce, 3 g freshly grated ginger, 15 ml maple syrup, 15-30 ml Water, Optional: Bird Eye Chili according to taste
- Heat another pan, add sesame oil, sauté beans and cashews for 2-3 minutes. Add kale, red bell bell pepper and red cabbage. Deglaze with tamari and water and continue cooking over medium heat for another 10 minutes, until the vegetables are soft but still firm to the bite.30 ml Tamari, 15 ml Water, 150 g green beans, 120 g red bell bell pepper, 100 g Kale, 89 g Red cabbage, 60 g Cashews, 15 ml Sesame oil or coconut oil or water if oil is to be avoided
- Arrange cauliflower rice on a large serving plate, top with the hot stir-fry and drizzle with the sauce. Garnish and enjoy!Fresh coriander, Limes, Chili sauce
