This recipe was my gateway into the world of cauliflower rice. It’s a great recipe to make for anyone who is new to cauliflower rice or hesitant to the idea of it in general.
Because it’s so good that they’ll forget they’re eating cauliflower instead of rice. Seriously.
Like rice, cauliflower rice takes on the flavor of whatever you add to it, which means this recipe tastes strikingly like its takeout counterpart.
The recipe itself makes a great stir-fry base and can easily be made into a meal by adding tofu or, for non-vegan eaters, scrambled eggs or animal protein.
Besides the fact that it tastes amazing, one of the reasons this recipe makes a regular appearance in my Sunday meal prep is that you can switch up the veggies depending on your preferences or what’s in season (and on sale).
Here are a few other veggie ideas for this recipe (feel free to add or substitute):
- snow peas
- bok choy
- edamame – technically not a vegetable, but an equally good addition
By no means is this an exhaustive list. It’s just all my brain can think of on a Tuesday morning. Let me know in the comments below if you add something else. Like I said, I make this recipe a lot so it’s nice to have new varieties.
If you make it for meal prep – which I highly recommend – keep in mind that the purple cabbage will turn things blue. It doesn’t change the taste or mean that something has gone bad, it’s completely normal. It just makes your lunch a little more colorful.Print
A more nutritious (but just as delicious) version of my go-to Chinese takeout order. Loaded with veggies and easily customizable. Vegan and gluten-free.
- 1 tbsp + 1 tsp avocado oil or unrefined, extra-virgin coconut oil, divided
- 2 medium carrots, chopped
- 1 white onion, chopped
- 1 cup purple cabbage, chopped
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 bell pepper, chopped (I used purple ones that I bought at the farmer’s market, but any color will do)
- 1 jalapeño, chopped (optional)
- 12oz bag of organic frozen cauliflower rice (see notes below)
- 1/4 tsp sea salt
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated or minced
- 4 green onions, chopped
- 1–2 tbsp gluten-free tamari (or soy sauce if not gluten-free)
- 1/4 c raw cashews (check ingredient list – some brands add oil and/or sugar to their nuts)
- 1 tsp sesame oil (optional)
- In a wok or cast iron skillet, heat 1 tbsp coconut or avocado oil over medium to medium-high heat.
- Add chopped onion and carrots and cook, stirring often, until the onions become translucent and the carrots are tender. About 5 minutes – depending on the heat of the stovetop.
- Add 1/4 tsp salt, cabbage, frozen peas, frozen corn, bell pepper, and jalapeño to the pan, stirring to combine. Continue to stir occasionally until the vegetables are cooked through – about 3-5 minutes.
- With a big spoon, transfer the cooked vegetables into a large mixing bowl.
- Return the pan to heat and add the remaining 1 tsp coconut or avocado oil (add an additional tsp of oil if using more cauliflower rice). Add the minced garlic and ginger and cook for about 30 seconds (until fragrant), while stirring constantly. Add the cauliflower rice and combine. Cook for 5-10 minutes, depending on if you use frozen or fresh cauliflower rice. For frozen, make sure it’s heated through and cooked. If you have trouble with fresh cauliflower rice softening, cover the pan for a minute or two and the steam inside will help to soften/cook it.
- Once cooked, add the cooked veggies back to the pan along with the chopped green onion and cashews. Also, if desired, add cooked tofu, scrambled eggs or cooked animal protein. Stir to combine.
- Add 1-2 tbsp gluten-free tamari (depending on preference – I say start with 1 tbsp and go up from there) and 1 tsp sesame oil (if desired). Remove from heat and serve.
- Use organic vegetables when possible.
- For convenience, I usually buy organic frozen cauliflower rice from Whole Foods, but I know Trader Joe’s carries it in both their refrigerated and frozen sections. Alternatively, you can also chop a small head of cauliflower and pulse it in a food processor until it reaches the desired consistency.
- Feel free to add more cauliflower rice if you are feeding more people or are stretching it out for multiple lunches. When I meal prep this, I usually double the veggies and use 3 bags of frozen cauliflower.
Keywords: Vegan, Gluten Free, Dairy Free, Oil Free, cauliflower rice, healthy, clean, fresh