May is Celiac Disease awareness month, so we opted to share a quick gluten-free recipe anyone can enjoy! You can add in your favorite protein to make this stir-fry a little heartier. If you’ve not tried cauliflower rice yet, you’ll be pleasantly surprised by just how tasty it can be.
CAULIFLOWER RICE STIR-FRY
What you’ll need:
- 1 head cauliflower
- 3 Tbsp water
- 1 tsp sesame oil or coconut oil (or sub water if avoiding oil)
- 2 Tbsp almond or peanut butter
- 3 Tbsp Low sodium gluten-free tamari
- 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
- 1 Tbsp sesame oil or coconut oil (or sub water if avoiding oil)
- 1 1/2 cups green beans, trimmed and halved
- 2 Tbsp tamari, divided
- 1 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 preferred protein.
FOR SERVING optional
- Fresh cilantro
- Lime wedges
- Sriracha or chili garlic sauce
- Wash and thoroughly dry cauliflower, then remove all greens and cut into 4 even sections.
- With a box grater, use the medium-sized holes, or a food processor with the grater attachment, to grate the cauliflower into the size of rice, leaving any large, tough stems behind.
- Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
- Prepare sauce by adding oil (or water), almond or peanut butter, tamari, 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, tamari for saltiness, ginger for “zing,” or maple syrup for sweetness. Set aside.
- Heat a large rimmed 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 tamari and toss to combine. Cover with lid and cook for a total of 4 minutes, stirring occasionally.
- Add bell pepper, green onion, cabbage, and remaining 1 Tbsp tamari 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 tamari as needed.