wholeliving

Cauliflower "Rice" Stir-Fry

Whole Living, January/February January/February 2013
  • Yield Serves 2
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Ingredients

  • 2 cups cauliflower florets
  • 2 Tbsp coconut or extra-virgin olive oil, divided
  • 1 sliced red onion, divided
  • 4 minced cloves garlic, divided
  • Coarse salt
  • 1/4 cup Cleansing Broth
  • 1 Tbsp minced fresh ginger
  • 1 thinly sliced small red chile
  • 2 cups broccoli florets
  • 1 julienned large carrot
  • 1/2 diced (stemmed, seeded) red bell pepper
  • Juice of 1/2 lemon
  • 2 Tbsp shelled pumpkin seeds
  • 2 Tbsp fresh cilantro leaves

Directions

  1. Pulse cauliflower florets in a food processor until finely chopped.

  2. Heat 1 Tbsp oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.

  3. Wipe pan and heat 1 Tbsp oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.

  4. For each serving, top cauliflower with vegetables and sprinkle with 1 Tbsp pumpkin seeds and 1 Tbsp cilantro.

Cook's Note

Refrigerate in an airtight container up to two days.

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