Stir Fry on Cauliflower Rice with Almond Sauce
Level
Easy
Time
35 Min
Serves
4
Published January 4, 2023 by Dr. Stephanie Gray, DC
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I love this Stir Fry on Cauliflower Rice with Almond Butter Sauce. Bursting with nutrients, this stir fry is both vibrant in colour and full of flavour . This stir fry is easy to make and perfect for a weeknight meal and those times when you want to clean out the fridge of all the vegetables.
Stir frys are truly one of my favorite healthy dinner options. You will love the yummy almond butter sauce to drizzle over (or saturate!) the veggies.
The key to a good stir fry is a flavorful sauce. You can whip up this almond butter sauce in literally a minute. It will add a tasty flavor with a touch of sweetness. Much, much healthier (and cheaper) than any stir fry sauce from a jar. Substitute almond butter for peanut butter or cashew butter.
I’ve also used this nut butter sauce as a dip for my Roasted Cauliflower on skewers appetizer. So good!
Broccoli, onions, pepper and mushrooms were chosen as the primary ingredients but any vegetables like zucchini, green beans or carrots could be also be used. I added cooked chicken as the protein. My rule of thumb is to use 1 cooked chicken breast per person that I’m serving. I often bake a whole tray of chicken to have in the fridge ready for recipes like this one. It’s a huge time saving hack.
Serve your chicken and veggies over cauliflower rice. If you haven’t tried cauliflower rice, you should. It is a wonderful substitute to regular rice and a great way to get more veggies in your diet. It has a very similar texture to rice. I have included instructions on how to rice a cauliflower or you can buy it pre-riced. Another great time saving hack. Regular rice or quinoa would be other good options.
This stir fry is gluten free, grain free, dairy free and paleo friendly.
Why you will LOVE this Stir Fry!
- This stir fry is all about the sauce. Truly delicious
- Tons of veggies
- Easy! Quick to make
- Gluten free, grain free with dairy free
- A great way to clear out the fridge of veggies
- It’s paleo friendly
What equipment do you need?
-
blender
-
a fine sieve strainer
-
a medium bowl
-
1 frying pans or wok
-
a small bowl
- whisk
What ingredients do you need?
- riced cauliflower (instructions provided on how to make it)
- broccoli
- onion
- red pepper
- cremini mushrooms
- natural (runny) almond butter
- tamari sauce
- lime juice
- coconut milk
- sesame oil
- maple syrup
- garlic
How do I make this Stir Fry?
It’s Super EASY!
Step 1:
Step 3:
Step 4:
Key Ingredients & Substitutions:
- Vegetables-onions, broccoli, red pepper and cremini mushrooms were chosen for this stir fry. Any variety of veggies could be used however. Zucchini, green pepper, carrots, green beans, even water chestnuts are good choices. I have even used frozen vegetables intended for stir frys when I’m in a hurry and don’t want to chop up vegetables. Get creative!
- Riced cauliflower– Riced cauliflower was chosen as the base for this stir fry. It’s a great way to get more veggies in the diet. Cauliflower is nutrient dense and pairs nicely with almost everything. You can find cauliflower pre-riced in most grocery stores (fresh or frozen) or you can easily make it at home with any blender. Regular rice or quinoa would be good substitutes.
- Almond butter –I used runny almond butter to make this recipe paleo friendly. Natural peanut butter would be a good substitute. A runny nut butter is recommended as it’s easier to work with than a hard butter. Use more than 1 tbsp of coconut milk to thin out your sauce if your butter is not runny.
- Tamari sauce- Tamari sauce is a gluten free soy sauce. Use coconut aminos if you’re avoiding soy. Gluten free soy sauces are also available in grocery stores. Regular soy sauce can be used if you aren’t avoiding gluten or soy.
- Coconut milk– I used coconut milk to thin out my almond butter sauce. Sometimes I’ll use almond milk if I don’t want to open a new can of coconut milk for 1 tbsp of ingredient. This works too. Any nut milk or even coffee cream would be acceptable substitutes.
How to Store Leftover Stir Fry?
Store leftover Stir Fry in an airtight glass container. Refrigerate. Must be eaten within 5 days.
Do not freeze.
Stirfry on Cauliflower Rice with Almond Butter Sauce
Equipment
-
blender
-
fine sieve strainer
-
medium bowl
-
frying pan or wok
-
small bowl
-
whisk
Ingredients
- 1 medium cauliflower riced
- 1 medium broccoli chopped into florets
- 1 medium onion diced
- 1 red pepper seeded and diced
- 227 grams cremini mushrooms chopped
- 1/2 cup natural (runny) almond butter
- 1 tbsp tamari sauce
- 1 tbsp lime juice
- 1 tbsp coconut milk more if needed
- 1 tsp sesame oil
- 1 tbsp maple syrup
- 1 clove garlic minced
Instructions
-
To rice cauliflower, put cauliflower florets in a blender. Cover cauliflower with water. Pulse 15-20 times. Cauliflower should look the size of rice. Drain off water in a fine colander.
-
Over medium heat, put 1 tbsp olive oil in frying pan or wok. Add cauliflower rice. Cook for about 10 minutes or until slightly brown. Transfer cauliflower to a medium bowl.
-
Over medium heat, in frying pan or wok, add 1 tbsp olive oil. Add chopped onion and cook for 3 minutes. Add broccoli, pepper, mushrooms. Saute for about 10 minutes. Add cooked chicken. Saute another few minutes to heat up chicken. Veggies should be fork tender.
-
To make sauce, add almond butter, tamari, lime juice, coconut milk, sesame oil, garlic, maple syrup in a small bowl. Whisk to combine. If your sauce is too thick add more coconut milk.
-
Serve vegetables/chicken over cauliflower rice. Drizzle with sauce.
Notes
To save time, buy pre-riced cauliflower.
Use peanut butter as a substitute for almond butter.
Use coconut aminos or regular soy sauce in place of tamari sauce.
Nutrition
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