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Cauliflower “fried rice” with sweet mini peppers and cashews

Vegetarian, Paleo, Gluten Free, Dairy-Free

2 Servings, 520 Calories/Serving

30 Minutes

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.

Ingredients

  • 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

Instructions

1

Sauté shallots, prep veggies

Heat 1 tablespoon oil in a large sauté pan over low heat. Peel and thinly slice shallot. Sauté shallot with a pinch of salt until soft and slightly caramelized, 8 to 10 minutes. Meanwhile:
*Peel and mince garlic and ginger.
*Peel carrot and dice.
Rinse sweet mini peppers and slice into thin rounds.

2

Stir-fry veggies

Once shallots have softened, stir in garlic and ginger and cook until fragrant, about 30 seconds. Add carrots, peppers and a pinch of salt and cook until just tender, 3 to 5 minutes. Stir in cauliflower and peas. Make a well in the middle of the pan and crack both eggs into the well. Stir eggs until scrambled, then mix in with the rest of the cauliflower. Mix in stir-fry sauce and enough sambal chili paste to your spice liking. Cover and cook until cauliflower is tender, 3 to 5 minutes. Meanwhile:
*Rinse scallions, cut off root ends and thinly slice from bottom to tip.
*Roughly chop cashews.

3

Garnish, plate

Once cauliflower is tender, remove pan from heat. Toss in scallions and cashews and season with salt to taste. Divide evenly between two plates and serve.

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