Stir-Fried Cauliflower Rice with Bell Peppers and Cashews
Quick stir-fry of cauliflower rice with colorful bell peppers and crunchy cashews, seasoned with garlic and ginger for a Whole30-friendly side or main dish. This whole30-inspired vegetarian (whole30, vegetarian) ready in about 30 minutes pairs medium red bell pepper, thinly sliced, medium carrot, julienned, cashews, unsalted for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium (about 4 cups) cauliflower head, riced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 1/3 cup cashews, unsalted
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil
- 1 tsp sesame oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp green onions, sliced
Instructions
- Step 1: Heat 1 tbsp extra-virgin olive oil and 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add 1/3 cup unsalted cashews and toast for 2-3 minutes until golden and fragrant. Remove cashews and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp olive oil. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until aromatic but not browned.
- Step 3: Add 1 medium riced cauliflower (about 4 cups), 1 thinly sliced red bell pepper, 1 thinly sliced yellow bell pepper, and 1 julienned carrot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- Step 4: Stir in 2 tbsp coconut aminos, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Cook for another 2 minutes until cauliflower is tender and flavors meld.
- Step 5: Remove from heat, fold in toasted cashews and 2 tbsp sliced green onions. Serve warm as a side or light main.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Cauliflower Rice with Bell Peppers and Cashews 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 Stir-Fried Cauliflower Rice 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 medium carrot, julienned from drying out.
Can I substitute ingredients in Stir-Fried Cauliflower Rice 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 Stir-Fried Cauliflower Rice with Bell Peppers and Cashews 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.
Is Stir-Fried Cauliflower Rice with Bell Peppers and Cashews whole30?
Yes — this recipe is tagged whole30, vegetarian, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
