Cauliflower Rice Stir-Fry

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I think that in a previous life, I must have been the daughter or grand-daughter of Martha Stewart. We share so many interests and her recipes are to die for. One of my families favorite is her Cauliflower Rice Stir-Fry. As a child, my mom rarely made us meals that included Cauliflower because she hated the smell it would exert. About a year or two ago, she came across this recipe. I can assure you that we eat this at least one a month in our house; my grandma even enjoyed it when she was visiting and now she makes it at home in France.

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If you can’t eat any gluten, this is your kind of recipe. Normally, Stir-Fry is served with rice, gluten free, or noodles, not gluten free. Rice and pasta are both starchy and if you want to eat strictly veggies, don’t search anywhere else. The wait is over…Thanks Martha Stewart. This recipe will clean up your fridge, pantry (or wherever you store all your vegetables) from all your veggies. This masterpiece is rich in flavor, so rich that it will make you want to only eat vegetables.

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Cauliflower Rice Stir-Fry

  • Servings: 4
  • Time: 15mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 tablespoons of Ghee or oil
  • 2 1- inch piece of fresh Ginger, grated
  • 1 head of Cauliflower, grinder/pulsed with grate, blender or food processor
  • 2 cups of Vegetable Broth, Low Sodium
  • 2 Carrots, julienne
  • 1 Zucchini, julienne
  • 1 Red Bell Pepper, sliced
  • 1/4 cup chopped Onions
  • 1 teaspoon of Red chili flakes.
  • Pinch of Salt and Pepper

Directions:

In a wok, place a tablespoon of Ghee and 1 inch piece of Ginger. Add and slightly cook the Cauliflower until it becomes tender, right before it starts browning,  1-2 minutes. Add the Vegetable Broth and cover the wok, allowing the “rice” to absorb the broth, 5 minutes. Remove from the wok and place in a serving dish.

In the same wok, place the other tablespoon of Ghee and the other grated piece of Ginger. Add the Carrots, Zucchini, Onion, Red Bell Pepper and Chili Flakes. Cook until vegetables become tender, 3-4 minutes. Add Salt and Pepper to your accommodate your taste. Remove from wok and place on top of “rice” or in another serving bowl. Serve Hot.


Bon Appétit,

-Stephanie

 

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