Whole30 Stir-Fried Cauliflower
Elevate your weeknight meals with this vibrant and healthy Whole30 Stir-Fried Cauliflower recipe! Packed with fresh, colorful vegetables like cauliflower, carrots, and bell peppers, and infused with the bold flavors of garlic, ginger, and coconut aminos, this stir-fry is a true celebration of wholesome ingredients. Quick to prepare in just 25 minutes, this recipe uses avocado oil for a nutrient-rich base and offers an optional sesame oil drizzle for a nutty finish. Perfectly seasoned with a hint of spice from crushed red pepper flakes (optional), it’s a satisfying, flavor-packed dish that pairs beautifully with your favorite Whole30-compliant protein. Whether you’re following Whole30 or simply craving a clean, nutrient-dense meal, this stir-fry is guaranteed to impress.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 3 tablespoons Coconut aminos
- 2 tablespoons Avocado oil
- 3 cloves Fresh garlic
- 1 tablespoon Fresh ginger
- 1 large Carrot
- 1 medium Bell pepper
- 2 stalks Green onion
- 1 teaspoon Sesame oil (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Cut the cauliflower into bite-sized florets and rinse them thoroughly. Set aside to drain.
Peel and finely mince the garlic and ginger. Julienne the carrot and slice the bell pepper into thin strips. Chop the green onion into small rounds, separating the white and green parts.
In a small bowl, combine the coconut aminos, sesame oil (if using), salt, and black pepper. Stir well to create the sauce mixture.
Heat a large skillet or wok over medium-high heat and add the avocado oil. Swirl to coat the pan.
Once the oil is hot, add the minced garlic and ginger. Sauté for 30 seconds, stirring constantly, until fragrant.
Add the cauliflower florets to the pan and stir-fry for 3–4 minutes, until they start to soften.
Add the julienned carrot and bell pepper strips to the pan. Continue stir-frying for another 3–4 minutes, until the vegetables are crisp-tender.
Pour the sauce mixture over the vegetables and toss to coat evenly. Cook for an additional 1–2 minutes, allowing the flavors to meld.
Turn off the heat and stir in the chopped green onion tops. Sprinkle with crushed red pepper flakes if desired.
Serve the stir-fried cauliflower warm as a standalone dish or alongside your favorite Whole30-compliant protein.
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 24.3 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1955 mg | 42% | |
*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.
