Anti Inflammatory Cauliflower Rice Stir-Fry with Vegetables
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 3 tbsp coconut oil, divided
- 2 large eggs, beaten
- 1 cup broccoli florets, cut into small pieces
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 3 scallions (green tops only), thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp sesame oil
- ½ tsp ground ginger
- ¼ tsp crushed red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces, about 8–10 pulses. You should have roughly 4 cups of cauliflower rice. Spread on a clean kitchen towel and press firmly to remove as much moisture as possible — dry cauliflower rice browns rather than steams.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, sesame oil, and ground ginger until combined. Set aside.
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