AuthorJeanne PetrucciCategoryDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time20 minsTotal Time40 mins
 1 head cauliflower, cut into florets
 2 carrots, chopped
 1 clove garlic, sliced
 1 medium red bell pepper, cored, seeded and chopped
 2 scallions, chopped
 1/4 teaspoon black pepper
 2 cups snow peas, trimmed
 2 teaspoons grated fresh ginger
 1/2 teaspoon sea salt, divided
 1 tablespoon olive oil
 1 teaspoon sesame oil
 2 eggs, beaten
 1/2 cup fresh cilantro
 1 tablespoon soy sauce
Prep:
1

Place cauliflower florets in food processor and pulse until mixture resembles grains of rice. [If you purchased cauliflower rice, skip this step!]

2

Slice/chop: carrots, garlic, bell pepper, chili pepper, chicken breasts, and scallions.

3

Trim ends off of snow peas.

4

Grate ginger.

Make:
5

Heat olive oil in the pan and sauté carrots, stirring occasionally, until softened, about 1 minute.

6

Add bell pepper, ginger, and garlic; cook, stirring frequently, about 2 minutes.

7

Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.

8

Remove vegetables to bowl and return skillet to heat; add sesame oil, cauliflower, and beaten eggs.

9

Cook, stirring constantly, until eggs are evenly cooked and cauliflower has softened, about 2-4 minutes.

10

Add vegetables, scallions, cilantro and soy sauce; cook 1 minute more or until warm through.

11

Divide stir-fry among 4 bowls; serve warm.

Ingredients

 1 head cauliflower, cut into florets
 2 carrots, chopped
 1 clove garlic, sliced
 1 medium red bell pepper, cored, seeded and chopped
 2 scallions, chopped
 1/4 teaspoon black pepper
 2 cups snow peas, trimmed
 2 teaspoons grated fresh ginger
 1/2 teaspoon sea salt, divided
 1 tablespoon olive oil
 1 teaspoon sesame oil
 2 eggs, beaten
 1/2 cup fresh cilantro
 1 tablespoon soy sauce

Directions

Prep:
1

Place cauliflower florets in food processor and pulse until mixture resembles grains of rice. [If you purchased cauliflower rice, skip this step!]

2

Slice/chop: carrots, garlic, bell pepper, chili pepper, chicken breasts, and scallions.

3

Trim ends off of snow peas.

4

Grate ginger.

Make:
5

Heat olive oil in the pan and sauté carrots, stirring occasionally, until softened, about 1 minute.

6

Add bell pepper, ginger, and garlic; cook, stirring frequently, about 2 minutes.

7

Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.

8

Remove vegetables to bowl and return skillet to heat; add sesame oil, cauliflower, and beaten eggs.

9

Cook, stirring constantly, until eggs are evenly cooked and cauliflower has softened, about 2-4 minutes.

10

Add vegetables, scallions, cilantro and soy sauce; cook 1 minute more or until warm through.

11

Divide stir-fry among 4 bowls; serve warm.

Cauliflower Rice and Vegetable Stir-Fry