Cauliflower Rice Stir Fry with Peanut Sauce
Peanutty, cauliflower rice stir fry is loaded with veggies and bursting with Thai flavour. Say goodbye to take out with this simple, delicious dish!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Servings: 4 Servings
- 1 small red onion sliced
- 2 large carrots peeled & thinly sliced
- 1 large red bell pepper sliced
- 1 small cauliflower riced (about 4 cups riced cauliflower)
- 15 oz can chickpeas drained & rinsed
- 200 g snow peas
- 1 cup cilantro chopped (or parsley or green onion)
- salt + pepper to taste
For the Peanut Sauce
- 1/3 cup smooth peanut butter
- 3 tbsp lime juice approx 1 medium lime
- 2 tbsp rice vinegar
- 2 tbsp tamari or soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1 tsp sriracha or to taste
To make the cauliflower rice, break your cauliflower into florets and using a veggie bullet, or food processor, shred to a rice consistency. If using a food processor, work in batches so that you do not over process the cauliflower.
In a small bowl, combine all the peanut sauce ingredients and mix until well incorporated and set aside.
In a large skillet or wok, sauté the onion, carrots and peppers with a tablespoon or two of water, until softened. Approx 5 minutes. Then add the cauliflower rice, chickpeas, snow peas, salt and pepper, to taste, and sauté an additional 3-5 minutes, until slightly reduced, but do not over cook. The veggies taste best when still tender.
Turn off the heat, and stir in the cilantro and peanut sauce. Mix well and serve sprinkled with sesame seeds, if using.
You don't want to pureé the cauliflower so process in smaller batches to prevent over processing. Transfer each batch to a bowl while you process the next batch of florets.
Calories: 322kcal | Carbohydrates: 39g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Sodium: 1000mg | Potassium: 1076mg | Fiber: 12g | Sugar: 11g | Vitamin A: 6856IU | Vitamin C: 146mg | Calcium: 119mg | Iron: 4mg