cauliflower-rice-stir-fry

Quick Look

  • Main Ingredientscauliflower, broccoli, carrot, onion, garlic, pumpkin seeds, red bell pepper, cilantro, lemon juice, vegetable stock
  • Cuisinehealthy
  • Coursedinner
  • Level Of CookingEasy

Nutrition Facts

  • per serving: 498 calories
  • 21 g fat (3 g saturated fat)
  • 0 mg cholesterol
  • 44 g carbohydrates
  • 16 g protein
  • 16 g fiber

cauliflower rice stir fry with pumpkin seeds

  • Prepairation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 2
  • Category: detox

Finely chopped cauliflower gives this dish a rice like texture.  Ginger and garlic are anti inflammatories, while pumpkin seeds are rich in omega-3 fatty acids.  Serve this stir fry by itself or alongside a protein source, such as steamed black cod or poached chicken breast. Serves 2

1/2 head cauliflower (1 lb) cut into florets

1 tablespoon coconut oil

1 small red onion, sliced

4 garlic cloves, minced

coarse salt and pepper to taste

1/4 c. cleansing broth or vegetable stock (I'll post a recipe for cleansing broth another day)

1 tablespoon minced fresh ginger

1 thinly sliced small red chile

1/2 head broccoli (1 lb) cut into florets

1 large carrot, julienned

1/2 red bell pepper, diced

juice of half a lemon

2 tablespoons raw hulled pumpkin seeds

2 tablespoons fresh cilantro

~ Pulse cauliflower florets in a food processor until finely chopped.  Heat 1 tablespoon oil in a large skillet over medium high heat.  Add half the red onion and half the garlic; cook stirring frequently until tender, about 6 minutes.  Add cauliflower and season with salt and pepper.  Stir in the broth, steam, covered, until broth has evaporated and cauliflower is tender.  Transfer to a bowl and cover to keep warm.

Wipe the pan clean, and heat remaining tablespoon oil over medium-high.  Add remaining onion, cook stirring, until tender, about 5 minutes.  Add remaining garlic, the ginger, and chile; cook 1 minute.  Add broccoli florets, carrot, and bell pepper, cook, stirring, until tender, about 5 minutes.  Season with salt and pepper.  Remove from heat and add lemon juice.

Top cauliflower with broccoli mixture.  Sprinkle with pumpkin seeds and cilantro and serve.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the happiest....cooking, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.