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.

Recipe Reviews

Reviews (24)

  • 20 May, 2014

    I was intrigued by this recipe, I realized it was vegetarian but didn't really think about it being vegan. The cauliflower is kind of messy to make in the food processor, but it definitely works out better than you'd think. It almost tasted a bit like cous cous. Since I couldn't find a red chile in my stupid Safeway, I just used Sriracha - eyeball the amount after the vegetables have cooked a bit. I also added a little soy and vegetable stock to help the veggies along.

  • 5 May, 2014

    Love these kinds of recipes!! Keep it coming. You're doing a great job!

  • 21 Mar, 2014

    how do you make a cleansing broth? there is not instructions for that. thank you.

  • 17 Jul, 2013

    This is a little time consuming, however it is worth it for a VEGAN dinner its so great! Instead of the cleansing broth I just use veg. stock. makes it so much faster!
    You can also buy pre-cut broccoli and carrots and red pepper to cut down on time. I use coconut oil that has the coconut flavor and its amazing! My husband asks for this once a week! Make a wonderful summertime dinner!

  • 20 Mar, 2013

    I found the prep therapeutic! I loved this recipe and it makes a lot! Definitely got my fill with this one because I couldn't put down my fork. Veggie cramp!

  • 12 Mar, 2013

    I doubled the recipe so we'd have enough for lunch the next day. I'm glad I did because it was delicious!! A lot of work, time and prep though. Precut veggies may not be the most economical but it would certainly make this dish more doable! I also used red pepper flakes in place of a small red chili. I'd make this again on a Friday or Saturday night when I have more time!

  • 4 Mar, 2013

    Too much prep work for such a small amount of food. Taste was a bit bland for me. However I love the idea of the cauliflower "rice"!

  • 19 Feb, 2013

    Also, make sure to add the cilantro and pumpkin seeds, it's a great addition! I prefer using coconut oil too, it's very subtle and gives a slightly exotic hint to it :) almost like a super healthy dessert!

  • 19 Feb, 2013

    Me and my sister love this dish! It's worth all the effort, all of the ingredients work really well together :) this is a keeper for us!

  • 17 Feb, 2013

    My favorite Week 1 dish so far. Will definitely make in the future. My only gripe is that it took nearly an hour to prepare!

  • 15 Feb, 2013

    Another great dish. I was really surprised how well the cauliflower came out as rice in this dish. Very yummy.

  • 15 Feb, 2013

    I just made this last night and it was amazing even though I forgot to buy cilantro. I will definitely be making this again and again. My one suggestion for the detox program is that I wish that there was a weekly shopping list.

  • 13 Feb, 2013

    I am surprised by how delicious this recipe turned out! The shining star is the "rice", which is so good that it's definitely going into my permanent recipe collection.

  • 9 Feb, 2013

    I begin Week 2 tomorrow and will eat this a few times (in place of the sardine dish-yuck!) I made it again for dinner tonight instead of the lentil and sweet potato stew (which I thought was horrible!) It is so flavorful, fresh and tasty! I added one of the portobello mushrooms I had left over from the roasted mushroom recipe, and added some more broccoli too. I'd even eat this without the cauliflower rice. An extra squeeze of lemon made it heavenly. Delicious!

  • 7 Feb, 2013

    After 2 weeks of the cleanse, this is one of my TOP favorite recipes. I'll eat this for the rest of my life, after the cleanse. DELICIOUS! As usual, I added extra garlic and onion per my taste preferences. Great fresh, and great re-heated. I actually forgot to top with pumpkin seeds and cilantro, even though I had them. Next time I make this I'll try the toppings.

  • 31 Jan, 2013

    I will definitely make this recipe again. The flavor combination was excellent. I didn't have a chili pepper, so I substituted dried chili flakes. Better than Chinese take-out any day.

  • 29 Jan, 2013

    As I was cooking this, I too had low hopes (likely just residual feelings of bitterness against the detox), but surprisingly enough, this was probably the best dish I had this week! The cauliflower "rice" is more like couscous in texture and the veggies have good flavor. I actually despise vegetables and have never had a salad in my life (hence the bitterness)...but I may actually consider making this again! Just for a normal dinner!

  • 26 Jan, 2013

    This recipe was wonderful!

  • 25 Jan, 2013

    This recipe is delicious! lots of flavor and very satisfying.

  • 25 Jan, 2013

    Right up until the moment I finally tasted it, I thought this was going to be disgusting. Turns out, it was quite tasty. The melding of flavors was excellent. I will make this again.

  • 23 Jan, 2013

    This recipe is awesome! The cauliflower as rice is fantastic. I will make this again and again. I did not adjust any part of this.

  • 23 Jan, 2013

    I liked this recipe too. It did need more flavor especially after 3 days on this cleanse. I added some red pepper flakes but would add more next time and another jalapeno or chile pepper. i'm really digging the cauliflower "rice"!

  • 23 Jan, 2013

    I liked this recipe. I think the combination of Ginger Lemon and the chile pepper made a delicious asian hint to dish.

    I think the idea rice somehow made me expect to be more full afterwards but it was delicious, I think I may add some mushrooms and quinoa next time.

    I like the fresh and light taste. I don't know what other spices could be added to make it any better - maybe more garlic and chile pepper.

  • 17 Jan, 2013

    Absolute genius to use cauliflower disguised as rice. I loved it! I may even prefer it over rice. I'm not a real picky eater, and my family liked it okay. It might have been a little bland for them, but I can tweak it and add some seasonings or something next time.