Asian Cauliflower Rice Stir Fry with Peanut Sauce
User Reviews
5
-
Prep Time
25 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
5 Servings
-
Calories
262 kcal
-
Course
Main Course
-
Cuisine
Thai
Asian Cauliflower Rice Stir Fry with Peanut Sauce
Description
Asian Cauliflower Rice Stir Fry with Peanut Sauce uses grated cauliflower as a low-carb alternative to rice, combined with sliced red onion, carrots, red bell pepper, snow peas, and rinsed chickpeas. These are sautéed lightly in a skillet with minimal water to soften without becoming mushy. The peanut sauce blends smooth peanut butter with lime juice, rice vinegar, tamari or soy sauce, garlic powder, ground ginger, and sriracha for mild heat, mixed until emulsified.
The finished dish is tossed with chopped cilantro and peanuts sauce off heat to preserve the bright vegetable textures and fresh flavor. Garnishes like sesame seeds and additional cilantro add texture and color. The cooking approach preserves vegetable crunch and combines the creaminess of the peanut sauce, making for a balanced stir fry with diverse textures and flavors.
This dish works well as a light main or side and can be adjusted for spice tolerance and dietary preferences by switching sauces or nut butters. Leftovers store well refrigerated for several days. The recipe suggests using a food processor shredding attachment for uniform cauliflower rice texture and cautions against overcooking vegetables to preserve their bite.
Ingredients
- 1 red onion sliced, small
- 2 carrot peeled & thinly sliced, large
- 1 red bell pepper sliced, large
- 4 cups cauliflower rice approx 1 small cauliflower or half large
- 15 oz chickpeas drained & rinsed, canned
- 200 grams snow peas
- 1 cup cilantro chopped (or green onion or parsley, fresh
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 or parsley or green onion
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.
Notes
- Pulse cauliflower in small batches if using a food processor without a shredder attachment to avoid over-processing.
- Remove excess moisture from cauliflower rice by squeezing with a cloth before cooking if it feels wet.
- Cook vegetables until just softened but still crisp to avoid mushy texture.
- Substitute tamari with coconut aminos for soy-free options or omit with added salt.
- Use alternative nut butters like almond or cashew for peanut-free versions; for nut-free, use soy butter, sun butter, or tahini.
- Adjust the sriracha quantity to control heat level to taste.
- Store leftover stir fry in a sealed container in the refrigerator for 3-4 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
