Asian Cauliflower Rice Stir Fry with Peanut Sauce
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
35 mins
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Servings
5 Servings
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Calories
262 kcal
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Course
Main Course
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Cuisine
Thai
Asian Cauliflower Rice Stir Fry with Peanut Sauce
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Peanutty, Asian cauliflower rice is loaded with veggies and bursting with flavour. Say goodbye to take out with this simple, delicious, low carb Thai food that tastes like comfort food!
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Ingredients
- 1 small red onion sliced
- 2 large carrots peeled & thinly sliced
- 1 large red bell pepper sliced
- 4 cups cauliflower rice approx 1 small cauliflower or half large
- 15 oz can chickpeas drained & rinsed
- 200 grams Snow peas
- 1 cup fresh cilantro chopped (or green onion or parsley)
For the Peanut Sauce
- ⅓ cup peanut butter smooth or crunchy
- 3 tablespoon lime juice approx 1 large lime
- 2 tablespoon rice vinegar
- 2 tablespoon tamari or soy sauce
- ¾ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 teaspoon Sriracha or more
Optional Garnishes
- sesame seeds
- cilantro, parsley or green onion
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Instructions
- To make your cauliflower rice, break your cauliflower into florets and using a veggie bullet, or food processor, shred to a rice consistency, using the shredder attachment. Set aside.
- Add all the peanut sauce ingredients in a small bowl and mix until well combined, set aside.
- In a large skillet or wok, sauté the onion, carrots and peppers with two tablespoons of water, until softened, approx 5 minutes. Then add the cauliflower rice, chickpeas and snow peas and sauté an additional 3-4 minutes, until slightly reduced without over cooking.
- Turn off the heat, add the cilantro and peanut sauce and mix well. Serve sprinkled with sesame seeds and extra cilantro, if desired.
Equipments used:
Notes
- Do not over process the cauliflower. If you don't have a shredder attachment and must use the s-blade on your food processor, work in small batches. Pulse 4-5 times and then check on it, and pulse more if needed.
- If your cauliflower rice feels wet, squeeze out the moisture with a clean, dry dish cloth or paper towels, before cooking.
- Do not over cook the veggies. Stir fried vegetables shouldn't be too soft, and definitely not mushy. So make sure to watch carefully, and remove from the heat once ready.
- For soy free, sub the soy sauce or Tamari for coconut aminos, or skip it and add salt, to taste.
- For peanut free, you may sub for almond butter, pecan butter, cashew butter, or any of your favourite nut butters.
- If you need it completely nut free, use soy butter (if you can do soy), sun butter (made from sunflower seeds), or tahini (made from sesame seeds), with slightly different results.
- I find this dish only mildly spicy. But if you have low spice tolerance, start with just a half teaspoon of hot sauce and add more, until just right for you.
- Leftover Asian cauliflower rice keeps refrigerated in a sealed container for 3-4 days.
Nutrition Information
Show Details
Calories
262cal
(13%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Sodium
804mg
(34%)
Potassium
900mg
(26%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
5485IU
(110%)
Vitamin C
123mg
(137%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262cal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 804mg | 34% |
| Potassium | 900mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 5485IU | 110% |
| Vitamin C | 123mg | 137% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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