Paleo Stir-Fried Cauliflower
Elevate your weeknight dinners with this flavorful and nutrient-packed Paleo Stir-Fried Cauliflower recipe! Perfectly seasoned with fresh garlic, ginger, and a drizzle of coconut aminos, this vibrant stir-fry combines crisp-tender cauliflower florets with colorful carrots, red bell peppers, and snow peas for a satisfying, veggie-forward meal. The coconut oil adds a subtle richness, while optional sesame oil and seeds provide a delightful finishing touch. Ready in just 27 minutes, this gluten-free, dairy-free dish is ideal for Paleo enthusiasts seeking quick, wholesome meals that don't compromise on taste. Serve it as a standalone main dish or pair it with your favorite protein for a complete, healthy feast!
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Recipe Information
Ingredients
- 1 head (medium), chopped into small florets Cauliflower
- 2 tablespoons Coconut oil
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 1 medium, julienned Carrot
- 1 medium, thinly sliced Red bell pepper
- 1 cup, trimmed Snow peas
- 2 stalks, sliced (green and white parts) Scallions
- 3 tablespoons Coconut aminos
- 1 teaspoon (optional, for garnish) Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Prepare all the vegetables: chop the cauliflower into small florets, julienne the carrot, thinly slice the red bell pepper, and trim the snow peas. Mince the garlic and grate the ginger. Slice the scallions into thin rounds.
Heat a large skillet or wok over medium-high heat and add the coconut oil.
When the oil is shimmering, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the cauliflower florets to the skillet. Stir-fry for 4-5 minutes, stirring frequently, until they begin to soften and develop a slight golden-brown color.
Add the carrots, red bell pepper, and snow peas to the skillet. Continue stir-frying for another 5 minutes until all the vegetables are tender but still crisp.
Pour in the coconut aminos and sprinkle in the salt and black pepper. Stir well to coat the vegetables evenly with the sauce.
Toss in the sliced scallions and stir everything together for an additional 1 minute.
Remove the skillet from the heat. If desired, drizzle with a small amount of sesame oil for added flavor and garnish with sesame seeds.
Serve immediately as a main dish or alongside your favorite Paleo protein option. Enjoy!
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 27.8 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2117 mg | 45% | |
*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.
