Cauliflower Rice Stir-Fry with Ginger and Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and colorful stir-fry featuring cauliflower rice, crisp bell peppers, and fresh ginger for a Whole30-friendly vegetable-packed meal. This Whole30 recipe (vegetarian, gluten free), ready in about 22 minutes, pairs cauliflower head, red bell pepper, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 10 min Cook: 12 min Serves 4 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until hot. Add 1 tablespoon grated fresh ginger and 2 minced garlic cloves, sautéing for 1 minute until aromatic.
  2. Step 2: Add 1 diced red bell pepper and 1 diced yellow bell pepper to the skillet, cooking for 4-5 minutes until vegetables are tender-crisp.
  3. Step 3: Stir in about 4 cups cauliflower rice, 3 sliced green onions, 3 tablespoons coconut aminos, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Cook, stirring frequently, for 5-6 minutes until the cauliflower is tender but not mushy and flavors are well combined.
  4. Step 4: Remove from heat and serve warm as a colorful, grain-free side or light main dish.

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