Paleo Cauliflower Stir Fry
Elevate your weeknight dinner routine with this vibrant and wholesome Paleo Cauliflower Stir Fry, a quick and flavorful dish packed with nutrient-dense vegetables and bold, umami-rich flavors. Perfect for paleo, gluten-free, and dairy-free diets, this recipe features tender cauliflower florets, crisp snap peas, sweet red bell peppers, and carrots tossed in a savory coconut aminos and ginger sauce. With a prep time of just 15 minutes, this stir fry is cooked to perfection in coconut oil and finished with sesame seeds and green onions for a touch of texture and elegance. Ready in under 30 minutes, this colorful, veggie-forward dish is a healthy, satisfying option that’s loaded with antioxidants and an irresistible mix of flavors. Make this Paleo Cauliflower Stir Fry your go-to for a light yet hearty meal that’s sure to please the whole family!
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Recipe Information
Ingredients
- 1 head (about 4 cups florets) cauliflower
- 1 large (thinly sliced) carrot
- 1 (sliced) red bell pepper
- 1 cup snap peas
- 2 (sliced) green onions
- 0.25 cup coconut aminos
- 1 tbsp (freshly grated) ginger
- 2 cloves (minced) garlic
- 2 tbsp coconut oil
- 0.25 tsp red pepper flakes
- 1 tbsp sesame seeds
- 0.5 tsp sea salt
Instructions
Begin by preparing your vegetables. Remove the leaves and core from the cauliflower and cut it into small florets. Thinly slice the carrot and red bell pepper. Slice the snap peas in half if they are large. Slice the green onions thinly and set aside for garnish.
In a small bowl, mix coconut aminos, freshly grated ginger, minced garlic, and red pepper flakes to create the sauce. Set aside.
Heat a large skillet or wok over medium-high heat. Add coconut oil and allow it to melt and heat up.
Add the cauliflower florets to the skillet and stir-fry for about 5-7 minutes, or until they begin to soften and develop some color.
Add the sliced carrot, red bell pepper, and snap peas to the skillet and continue to stir-fry for another 5 minutes, or until the vegetables are tender-crisp.
Pour the prepared sauce over the vegetables in the skillet. Toss everything together so that the vegetables are well coated in the sauce. Cook for an additional 2-3 minutes to allow the flavors to meld together.
Season with sea salt according to your taste preferences.
Remove from heat and transfer the stir fry to a serving dish. Garnish with sliced green onions and sesame seeds.
Serve immediately while hot and enjoy your delicious Paleo Cauliflower Stir Fry!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 33.1 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2230 mg | 47% | |
*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.
