Keto Cauliflower Stir Fry
Elevate your weeknight meals with this flavorful and nutrient-packed Keto Cauliflower Stir Fry! This low-carb powerhouse swaps traditional rice for finely processed cauliflower, creating a hearty base that’s rich in fiber and perfect for keto enthusiasts. Bursting with vibrant veggies like red bell pepper and zucchini, and infused with the aromatic duo of garlic and ginger, this one-pan wonder delivers a symphony of bold, Asian-inspired flavors. Toasted almonds add a delightful crunch, while scrambled eggs ensure a protein boost to fuel your day. Finished with a drizzle of soy sauce and sesame oil, this quick and easy recipe is ready in just 35 minutes, making it an ideal choice for busy, health-conscious cooks. Enjoy it as a standalone meal or pair it with a side of steamed greens for an ultimate low-carb dinner experience.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 3 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 large Red bell pepper
- 1 medium Zucchini
- 3 stalks Green onions
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Sliced almonds
Instructions
Begin by preparing your ingredients: Cut the cauliflower into small florets, then pulse them in a food processor until they resemble rice grains. Dice the red bell pepper and zucchini, mince the garlic cloves and ginger, and slice the green onions.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced almonds and toast them for 2-3 minutes until golden brown. Remove the almonds from the skillet and set them aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
Add the diced red bell pepper and zucchini to the skillet. Stir fry the vegetables for about 4-5 minutes until they start to soften.
Push the vegetables to one side of the skillet and crack the eggs into the empty side. Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cauliflower rice to the skillet and toss everything to combine. Pour in the soy sauce, sesame oil, salt, and pepper. Stir fry the mixture for about 5-7 minutes, or until the cauliflower rice is tender.
Remove the skillet from the heat and stir in the sliced almonds and green onions.
Serve the keto cauliflower stir fry immediately, garnishing with additional sliced almonds and green onions if desired.
Nutrition Facts
Calories |
1006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5613 mg | 244% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 30.8 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
