Cauliflower Rice Stir-Fry with Bell Peppers and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant stir-fry featuring riced cauliflower as a base, tossed with colorful bell peppers and toasted cashews. This asian-inspired vegetarian (vegetarian, keto) ready in about 25 minutes pairs head Cauliflower, Bell Peppers, Cashews for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 head cauliflower into florets and pulse in a food processor until it resembles rice (about 2-3 minutes).
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/4 cup raw cashews and toast for 2-3 minutes until golden, then set aside.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp grated fresh ginger to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Add 1 cup riced cauliflower and 1 chopped bell pepper (any color) to the skillet. Stir-fry for 5-7 minutes until cauliflower is tender-crisp.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp sesame oil, and 3 chopped green onions. Cook for 1 minute more, then top with toasted cashews and serve.

Frequently asked questions

How long does Cauliflower Rice Stir-Fry with Bell Peppers and Cashews take to make?

Total time is about 25 minutes (15 min prep + 10 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 Rice Stir-Fry with Bell Peppers and Cashews?

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 head cauliflower from drying out.

Can I substitute ingredients in Cauliflower Rice Stir-Fry with Bell Peppers and Cashews?

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 Rice Stir-Fry with Bell Peppers and Cashews for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Cauliflower Rice Stir-Fry with Bell Peppers and Cashews vegetarian?

Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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