Stir Fry over Cauliflower Rice

Vegetables are not my favorite thing. At all. Normally, I have to hide them or blend them into other foods as if I was a toddler. I always have good intentions and try to buy several varieties at the store, but I always seem to just stare at them in the refrigerator. I refuse to let them go bad, and this is one of my favorite meals to throw together when I need to eat more veggies.

Stir Fry is so versatile, and because of that, I call it my 'kitchen sink' meal. Have leftovers about to go bad? Throw them in. Don't know why you bought three bell peppers? Throw them in. Feel like making it fancy? Add some shrimp or steak. Avoiding meat? Keep it vegetarian. I'm sure y'all get the picture. I almost always have onions, mushrooms, and a bell pepper on hand and that makes a quick and easy dish if you're out of ideas. 

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After my second Whole30, I learned that rice makes me bloat and sometimes gives me a headache, so even when I'm not on a Whole30 program I still try to limit the amount of rice in my diet. (AKA- save that stuff for special sushi dates with my sister!) What should you use instead? Cauliflower! Trust me on this one! I HATED cauliflower up until maybe last year. hen, I roasted it, and was completely surprised. I loved it, and now it's one of my favorite vegetables!

This meal calls for riced cauliflower which is surprisingly simple to make if you have a food processor. If you don't have a food processor, or are too lazy to get it out *cough*, then you can just chop the roasted cauliflower with a sharp knife. Whatever works. I have seen multiple methods for ricing cauliflower, but I prefer to roast it first. Normally, I roast 2 heads and serve roasted cauliflower as a side early in the week, and then I already have it on hand to rice a few days later. 

(I have heard that you can chop off the florets from the head and rice them in a food processor first if you want to freeze the 'riced' bits before cooking for another meal. Another method I saw was to use a cheese grater to rice the cauliflower before baking or sautéing. I've never tried either of those, so let me know if you do!) 

Riced Cauliflower

Servings: 2-4
hat do I need?

  • 1 head of cauliflower
  • oil (I use either extra virgin olive oil or grapeseed oil)
  • garlic (If you like garlic)
  • salt & pepper to tast

What do I do?

  1. Preheat oven to 400.
  2. Start chopping the cauliflower and arrange it in a single layer on a baking sheet. 
  3. Drizzle with olive oil, and add any spices.
  4. Bake until it starts turning golden brown. (Sometimes the smaller pieces may turn black around the edges.) This can be 20-40 minutes depending on the size of your cuts and your oven.
  5. Remove from the oven.
  6. Throw it in a food processor and pulse few times until it's rice sized! (Or, if you're lazy, grab a sharp knife and cut it even smaller!)

While the cauliflower is roasting, I cook my veggies. For stir fry, I use a wok, but you could use any skillet you have on hand. 

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'Kitchen Sink' Stir Fry

What do I need? 

  • any assortment of vegetables will do!  (My typical stir fry contains onions, mushrooms, bell peppers. If I have it, I'll add broccoli, bok choi, sprouts, any greens, squash, etc. Be creative!) 
  • Oil (I use grapeseed oil)
  • 2 spoonfuls of garlic, minced
  • 1/2 TBSP ginger, powdered  
  • Salt & pepper, to taste
  • 3 TBSP Coconut Aminos (tastes like soy sauce, but is soy free and made from coconuts!)  If you don't have this item on hand, you can substitute soy sauce or teriyaki sauce.
  • Extra Items: (These additions aren't required but can change up the flavor! Try adding a tbsp or two if you feel like playing around!) Fish Sauce (often contains sugar), Chinese Rice Vinegar (contains sugar), or sesame oil

What do I do? 

  1. Add 1-2 TBSP of oil to your pan and allow it to heat over medium heat. If your oil starts smoking, them temperature is too high! 
  2. To test and see if your pan is hot, you can run your hand under some water and flick a few drops into the pan (from a safe distance!). If it sizzles, then it's hot! 
  3. I add in my onions first, because they take longer to cook. Then, I'll add broccoli and mushrooms, follwed by bell peppers last. 
  4. Add the minced garlic, ginger, salt, and pepper.  
  5. I like my vegetables to have a bit of crunch to them, but you can keep stiring them around your pan until they're limp and browning around the edges if you like them softer. I do like my onions to be translucent.  
  6. Top with coconut aminos and serve over the riced cauliflower!