Live Un-Stir-Fry with Cauliflower “Rice”
Chopped cauliflower and pine nuts take the place of rice in this fresh variation on stir-fry. Recipe by Felix Schoener.
For exclusive access to all our stories, including sequences, teacher tips, video classes, and more, join Outside+ today.
Chopped cauliflower and pine nuts take the place of rice in this fresh variation on stir-fry. Recipe by Felix Schoener.
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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g