Vegetarian Whole30 Cauliflower Rice Stir-Fry
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp avocado oil, divided
- 1 lb ground beef (85% lean)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 cup shredded carrots (about 2 medium carrots)
- 1 red bell pepper, thinly sliced
- 3 scallions, white and green parts separated, thinly sliced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp coconut aminos
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 large eggs, beaten
For serving
- 1 tsp sesame seeds (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice 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, stir together the coconut aminos, rice vinegar, and toasted sesame oil. Set aside.
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