Cauliflower “fried rice” with sweet mini peppers and cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Cauliflower “fried rice” with sweet mini peppers and cashews

Cauliflower “fried rice” with sweet mini peppers and cashews

Gluten-Free Friendly, Dairy-Free, Paleo, Vegetarian

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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.