Cauliflower “fried rice” with sweet mini peppers and cashews
Vegetarian, Paleo, Gluten-Free, Dairy-Free
A Paleo-friendly “fried rice” that packs all the flavor of your favorite takeout without the post-takeout food coma. Grated cauliflower stands in for rice to form a bed for a soy, rice vinegar and sesame oil sauce stir-fried with sweet mini peppers, carrots and cashews.
- 1 shallot
- 2 cloves garlic
- 1-inch piece ginger
- 1 carrot
- 3 to 4 sweet mini peppers
- 2 cups grated cauliflower
- ½ cup peas
- 2 eggs
- stir-fry sauce
- 1 tablespoon sambal chili paste
- 2 scallions
- ¼ cup toasted cashews
Sauté shallots, prep veggies
*Peel and mince garlic and ginger.
*Peel carrot and dice.
Rinse sweet mini peppers and slice into thin rounds.
*Rinse scallions, cut off root ends and thinly slice from bottom to tip.
*Roughly chop cashews.