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Asian Cauliflower Rice Stir Fry with Peanut Sauce

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!

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 5 Servings
Calories: 262 kcal
Course: Main Course
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. 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.
  2. Add all the peanut sauce ingredients in a small bowl and mix until well combined, set aside.
  3. 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.
  4. Turn off the heat, add the cilantro and peanut sauce and mix well. Serve sprinkled with sesame seeds and extra cilantro, if desired.

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

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

% 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.