Stir Fried Asian Vegetable Cauliflower Rice - No Oil!

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while maintaining a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but canola oil is more budget-friendly.

egg

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a plant-based protein alternative.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides a similar acidity while being more accessible.

Preheat a nonstick fry pan over high heat.

Add half an onion, sliced lengthways, to the pan and cook for about a minute until browned and caramelized.

Add 1/4 cup of chopped red pepper and 6 sliced green beans to the pan, stirring for another minute.

Add 1 large grated carrot and stir for another minute or two.

Pour in 1 cup of seasoned vegetable stock to prevent sticking and help cook the vegetables.

Add 1 1/2 cups of roughly chopped cabbage and 1/4 cup of sliced shallots or green onion, stirring for about a minute until the cabbage starts to break down.

Stir in 1 tablespoon of tamari or low salt soy sauce and 1 teaspoon of coconut sugar.

Process 1 head of cauliflower in a food processor until it resembles rice, then add half of it to the pan.

Stir the cauliflower rice into the mixture, cooking for about 5 minutes or until desired consistency is reached.

Taste and adjust moisture with more vegetable stock as needed, cooking until the cauliflower is done to your liking.

Finish by squeezing fresh lemon juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens