Cauliflower “Rice” Stir Fry
From Whole Living
2 cups cauliflower florets (one large head)
2 tablespoons coconut or extra-virgin olive oil, divided
1 sliced red onion, divided
4 minced cloves garlic, divided
1/4 cup low-sodium vegetable broth
1 tablespoon minced fresh ginger
1 thinly sliced small red chili
2 cups broccoli florets
1 julienned large carrot
1/2 red bell pepper, stemmed, seeded, and diced
Juice of 1/2 lemon
2 tablespoons shelled pumpkin seeds
2 tablespoons fresh cilantro leaves
Pulse cauliflower florets in a food processor until finely chopped.
Heat one tablespoon coconut oil in a large skillet over medium heat.
Add 1/2 sliced red onion and two minced cloves garlic and cook,
stirring, until tender, about six minutes. Add cauliflower and season with coarse salt.
Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover.
Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute.
Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice.
For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds and one tablespoon cilantro.
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