Live Un-Stir-Fry with Cauliflower "Rice"

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Chopped cauliflower and pine nuts take the place of rice in this fresh variation on stir-fry. Recipe by Felix Schoener.

  • 1 1/3-cup servingServings

Ingredients

Vegetable Medley

  • 2 cups chopped napa cabbage
  • 1 cup thinly sliced red bell pepper
  • 3/4 cup raw unsalted cashews, optional
  • 1/2 cup chopped red cabbage
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced snow peas
  • 1/4 cup thinly sliced green onion
  • 2 Tbs. chopped cilantro

Spicy Vegetable Dressing

  • 1/2 cup sesame oil
  • 1 fresh stalk lemongrass, outer leaves removed, finely chopped, optional
  • 3 Tbs. raw agave nectar or maple syrup
  • 3 Tbs. nama shoyu or soy sauce
  • 2 Tbs. umeboshi plum vinegar or raw apple cider vinegar
  • 1 1/2-inch piece peeled fresh ginger
  • 1 Tbs. dehydrated onion flakes
  • 1 Tbs. tamarind paste, optional
  • 1 Tbs. grated lime zest
  • 1 clove garlic, peeled
  • 1 tsp. minced Thai or jalapeño chile
  • 1 small kaffir lime leaf

Cauliflower “Rice”

  • 4 cups cauliflower florets
  • 1/2 cup macadamia or pine nuts
  • 1 Tbs. dehydrated onion flakes
  • 1/2 tsp. sea salt
  • 1/2 tsp. garlic powder

Preparation

To make Vegetable Medley:

1. Combine all ingredients in large bowl.

To make Spicy Vegetable Dressing:

2. Place all ingredients in blender or food processor, and blend until creamy. Add to Vegetable Medley, and toss well.

To make Cauliflower "Rice":

3. Place all ingredients in food processor, and pulse-chop to rice-like consistency. Serve topped with Vegetable Medley.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 324
  • Carbohydrate Content: 21 g
  • Fat Content: 27 g
  • Fiber Content: 5 g
  • Protein Content: 4 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 619 mg
  • Sugar Content: 13 g