Go Back
–+ servings

30-Minute Cauliflower Rice Stir-Fry

Easy, flavorful, satisfying cauliflower rice stir fry ready in just 30 minutes! Vegetable-rich, studded with roasted cashews, grain-free!
Author Minimalist Baker
Print
Using wooden spoons to pick up a serving of our Vegan Cauliflower Stir Fry recipe
4.81 from 41 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Chinese-Inspired, Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

CAULIFLOWER

SAUCE

  • 1 tsp sesame oil or coconut oil (or sub water if avoiding oil)
  • 2 Tbsp almond or peanut butter
  • 4 Tbsp coconut aminos (or sub low sodium gluten-free tamari, but it will be saltier)
  • 2 Tbsp lime juice
  • 2-4 tsp chili garlic sauce (reduce or increase according to spice preference)
  • 1 Tbsp minced fresh ginger (or 1/2 tsp ground ginger)
  • 1 Tbsp maple syrup (or sub coconut sugar or stevia to taste)
  • 1-2 Tbsp water

STIR FRY

  • 1 Tbsp sesame oil or coconut oil (or sub water if avoiding oil)
  • 1 1/2 cups green beans (trimmed and halved)
  • 3 Tbsp coconut aminos (divided)
  • 1 medium bell pepper (thinly sliced lengthwise // red, orange, or yellow are best)
  • 1 cup diced green onions (reserve some green tops for serving)
  • 1 cup thinly sliced red (or green) cabbage
  • 1/2-3/4 cup 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

US Customary - Metric

Instructions

  • 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 one-third of the coconut aminos (1 Tbsp or 15 ml as original recipe is written) 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 two thirds of the coconut aminos (2 Tbsp  or 30 ml as original recipe is written) 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.

Notes

*Recipe adapted from my Almond Butter Tofu Stir-Fry.
*Nutrition information is a rough estimate calculated without additional toppings / garnishes, and is calculated with oil instead of water.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 598 Carbohydrates: 63.1 g Protein: 17.4 g Fat: 35.1 g Saturated Fat: 5.6 g Polyunsaturated Fat: 8.97 g Monounsaturated Fat: 18.18 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1147 mg Potassium: 1905 mg Fiber: 13.6 g Sugar: 32.9 g Vitamin A: 4304 IU Vitamin C: 263.79 mg Calcium: 219.49 mg Iron: 5.49 mg