Cauliflower Rice Stir-Fry with Bell Peppers and Cashews

Vibrant stir-fry featuring riced cauliflower as a base, tossed with colorful bell peppers and toasted cashews.

Cuisine: Asian

Category: Vegetarian

Prep: 15 minutes. Cook: 10 minutes.

Serves 2.

Ingredients

• 1 head Cauliflower
• 1 Bell Peppers
• 1/4 cup Cashews
• 2 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 cloves Garlic
• 1 tsp Ginger
• 3 Green Onions
• 1 tbsp Olive Oil

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.