The first time I tried cauliflower rice was this summer during the week I ate a raw food diet. There, I said it. I am usually late to the party with trying things. I am also literally usually late to parties because I’m kind of a loser that way (but I digress, and anyway, the cool kids never show up early to parties). I am now a fan of this amazing rice substitute, and I am actually quite surprised that I haven’t had it more often. It’s filling because its a veg, and since most of eating is psychological, you can definitely feel as though you’re eating actual rice when you’re not. I’m not a big fan of substitute foods unless absolutely necessary or called for. I like real foods, with whole stuff and full everything — full -fat, whole grains and whole foods, and actual rice– no substituting anything. But, sometimes you feel like having cauliflower instead, or sometimes you wanna cut a few calories. Whatever the reason may be, this delicious stir-fry should satisfy your taste buds. And although this meal is absolutely #dumpskillet worthy, everything I used was fresh so I didn’t want to put it that category. However, this would of course still taste great with some older produce.
What You’ll Need:
- 2 cups cauliflower rice (you can purchase it at Whole Foods or Trader Joe’s, or make your own)
- 1 1/2 cups broccoli florets (fresh or frozen is fine)
- 1-2 cups edamame
- 2 medium-sized carrot sticks, diced
- 1 cup baby bella mushrooms, sliced
- 1/4 cup cilantro, removed from stems
- 1 small lime
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1/2 tablespoons soy sauce
- 2 tablespoons olive oil
What to Do:
- Heat a large skillet over medium heat with olive oil.
- Once hot, add the carrots and mushroom to the skillet and saute for approximately 3-4 minutes, stirring occasionally.
- Add broccoli florets to skillet and continue to saute an additional 2-3 minutes, stirring the veggie mixture frequently.
- Add cauliflower rice to skillet and stir rice into veggies until well mixed.
- Let sit over heat for approximately 1-2 minutes, then add soy sauce, salt and garlic powder.
- Stir all seasoning thoroughly into the stir-fry, mixing rice and veggies together and stirring frequently so the veggies do not burn.
- Add edamame to stir-fry and reduce heat to low.
- Mix edamame and about half of the 1/4 cup of cilantro into stir-fry and continue to stir the mixture occasionally. Leave on low heat for approximately another 1-2 minutes, then remove from heat.
- Squeeze the juice of 1/2 of the lime into the stir-fry and mix well. Slice the remaining half into lime wedges.
- Transfer stir-fry to serving plate and garnish with remaining cilantro and lime wedges.
Date posted on Instagram: 11/4/18