Cauliflower and Mushroom Stir-fry
A quick and savory stir-fry with crispy cauliflower florets and earthy mushrooms, seasoned with garlic and soy sauce. This asian-inspired whole30 ready in about 30 minutes pairs sliced mushrooms, minced garlic, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 head (about 2 lbs), cut into small florets cauliflower
- 8 oz, sliced mushrooms
- 2 cloves, minced garlic
- 2, sliced (white and green parts separated) green onions
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add cauliflower florets and cook for 8-10 minutes, stirring occasionally, until golden and crisp-tender.
- Step 2: Add 8 oz sliced mushrooms and 2 minced garlic cloves; cook for 3-4 minutes until mushrooms are softened.
- Step 3: Stir in 2 tbsp coconut aminos, 1 tsp sesame oil, 1/4 tsp salt, and 1/8 tsp black pepper. Add 2 sliced green onions (white parts) and cook for 1 minute more. Stir in the green onion tops just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower and Mushroom Stir-fry take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower and Mushroom Stir-fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced mushrooms from drying out.
Can I substitute ingredients in Cauliflower and Mushroom Stir-fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower and Mushroom Stir-fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cauliflower and Mushroom Stir-fry?
Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect whole30 recipe for a weeknight dinner.
- ★★★★★
I've tried many whole30 recipes and this is hands down the best.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
