Whole30 Cauliflower Stir Fry
Transform your weeknight dinners with this flavorful Whole30 Cauliflower Stir Fry, a healthy twist on a takeout favorite! This quick and easy recipe features tender cauliflower rice, vibrant veggies like carrot and red bell pepper, and aromatic garlic and ginger, all stir-fried to perfection. Enhanced with coconut aminos for a soy-free, gluten-free umami kick and finished with a touch of sesame oil, this dish is both Whole30-compliant and irresistibly delicious. Ready in just 30 minutes, it's perfect for busy schedules, serving up a wholesome, low-carb meal that's packed with nutrients and bold flavors. Garnish with fresh green onions for the perfect finishing touch!
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Olive oil
- 1 large Carrot
- 1 medium Red bell pepper
- 3 stalks Green onions
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 large Eggs
- 3 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Remove the leaves and core from the cauliflower, and cut it into florets. Use a food processor to pulse the florets into rice-like grains; be cautious not to over-process.
Peel the carrot and cut it into thin matchsticks. Seed the red bell pepper and slice it thinly. Chop the green onions, separating the white and green parts. Mince the garlic cloves and grate the ginger.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the carrot and bell pepper, sautéing for about 3-4 minutes until they begin to soften.
Create a well in the center of the skillet by pushing the vegetables to the sides. Add the remaining olive oil and the minced garlic, grated ginger, and the white parts of the green onions. Stir until fragrant, about 1 minute.
Add the cauliflower rice to the skillet and mix everything together. Cook, stirring frequently, for about 5 minutes until the cauliflower is tender but not soggy.
Push the cauliflower and vegetables to the side of the skillet and pour in the beaten eggs. Scramble the eggs, stirring occasionally, until fully cooked through, then combine with the rest of the stir fry.
Pour in the coconut aminos and sesame oil, stirring well to evenly distribute the flavors. Season with salt and black pepper to taste.
Serve hot, garnished with the green parts of the green onions.
Nutrition Facts
Calories |
217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 854 mg | 18% | |
*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.
