This is one of those recipes you want in your back pocket for days when you need something on the table fast and you’d prefer it to be healthy, satisfying, and pretty if at all possible.
Easy weeknight cauliflower rice stir-fry to the rescue!
This easy, versatile, 30-minute recipe starts with my favorite rice substitute: cauliflower!
It’s neutral in flavor, marries well with so many dishes, is full of fiber, and adds even more plant-based goodness to this dish. There’s nothing wrong with rice, by the way (let me make that clear!). But some days you just need more vegetables in your life. (Raise hand if this is you, or am I the only one?)
The sauce is vibrant, flavorful, and made of ingredients you likely have on hand right now like almond butter, maple syrup, lime juice, coconut aminos (or tamari or soy sauce), and chili garlic (or hot) sauce.
The beauty of this recipe is you can use whatever vegetables you have on hand. I went with green beans, bell pepper, cabbage, and green onion. But, really, the options are endless.
I hope you all LOVE this stir-fry! It’s:
Quick + Easy
This dish would be perfect as a quick lunch at home and especially ideal as an easy weeknight meal when you don’t have a lot of time to get something on the table. Plus, it reheats beautifully, which makes it perfect for leftovers the next day.
If you’re into stir-fries, also be sure to check out our Almond Butter Tofu Stir-Fry, Crispy Peanut Tofu and Cauliflower Rice Stir-Fry, and Portobello Mushroom Stir-Fry. And if you need a dish for pairing, I highly recommend my 20-Minute Asian Kale Salad.
If you try this recipe, let us know! Leave comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
30-Minute Cauliflower Rice Stir-Fry
- 1 head cauliflower (~588 g), large green stems removed and grated or shredded into “rice”
- 3 Tbsp (45 ml) water
- 1 tsp sesame oil or coconut oil (or sub water if avoiding oil)
- 2 Tbsp (32 g) almond or peanut butter
- 4 Tbsp (60 ml) coconut aminos (or sub low sodium gluten-free tamari, but it will be saltier)
- 2 Tbsp (30 ml) lime juice
- 2-4 tsp chili garlic sauce (reduce or increase according to spice preference)
- 1 Tbsp (3 g) minced fresh ginger (or 1/2 tsp ground ginger)
- 1 Tbsp (15 ml) maple syrup (or sub coconut sugar or stevia to taste)
- 1-2 Tbsp (15-30 ml) water
- 1 Tbsp (15 ml) sesame oil or coconut oil (or sub water if avoiding oil)
- 1 1/2 cups (150 g) green beans, trimmed and halved
- 3 Tbsp (45 ml) coconut aminos, divided
- 1 bell pepper (120 g), thinly sliced lengthwise (red, orange, or yellow are best)
- 1 cup (100 g) diced green onions (reserve some green tops for serving)
- 1 cup (89 g) thinly sliced red (or green) cabbage
- 1/2-3/4 cup (60-90 g) roasted cashews or slivered toasted almonds, or 1 batch Almond Butter Tofu (you could also substitute 1/3 cup hemp seeds sprinkled over the top for serving for extra protein)
FOR SERVING optional
- Fresh cilantro
- Lime wedges
- Sriracha or chili garlic sauce
Follow instructions for cauliflower rice. Set aside.
Prepare sauce by adding oil (or water), almond or peanut butter, coconut aminos, lime juice, chili garlic sauce, fresh ginger, maple syrup, and water to a small mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, coconut aminos for saltiness, ginger for "zing," or maple syrup for sweetness. Set aside.
Heat a large rimmed skillet (I prefer this cast-iron skillet) over medium-low heat and add cauliflower rice and water. Stir and cover with a lid to steam. Cook for 4-6 minutes or until just tender. Then turn off heat, tip the lid to let some steam out, and set aside.
Heat a separate large rimmed skillet (or pot) over medium heat. Once hot, add sesame oil (or water) and green beans. Season with 1 Tbsp (15 ml) coconut aminos and toss to combine. Cover with lid (to steam) and cook for a total of 4 minutes, stirring occasionally.
Add bell pepper, green onion, cabbage, and remaining 2 Tbsp (30 ml) coconut aminos and stir to combine. Sauté for 3-4 minutes or until just tender. Then add cashews and cauliflower rice and stir to combine. (Alternatively, serve stir-fry over cauliflower rice and don't add to the vegetables at this time.)
Add the sauce, increase the heat to medium-high heat, and cook until well combined and the mixture is very hot - about 3 minutes.
Serve and enjoy! Delicious on its own, but also delicious with the addition of fresh cilantro, lime wedges, and hot sauce of choice.
Best when fresh, but leftovers keep up to 3 days in the refrigerator or 1 month in the freezer. Reheat on the stovetop until hot. Add more coconut aminos as needed.
*Recipe adapted from my Almond Butter Tofu Stir-Fry.
*Nutrition information is a rough estimate for 1 of 2 servings without additional toppings / garnishes, and is calculated with oil instead of water.
Nutrition Per Serving (1 of 2)
- Calories: 453
- Fat: 24.7g
- Saturated fat: 4.3g
- Sodium: 126mg
- Carbohydrates: 52g
- Fiber: 10.4g
- Sugar: 17.4g
- Protein: 11.9g