Cauliflower Stir Fry
At the end of the week, a stir fry is one of my favorite ways to eat up all the little bits and pieces of veggies that have been left over from previous recipes and meals. However, I have been teaching a lot and not getting home until late and wanting something quick as well as light for my final meal of the day.
Introducing-cauliflower rice! Some of you may have heard of this recent trend, while to others it may sound a bit odd. In fact, cauliflower rice is simply grated cauliflower. It remains fluffy and has little flavor on its own so when you cook it up in your dishes, it absorbs the flavors surrounding it!
I have been adding this into my stir-fry lately and absolutely loving it! It is super simple and can easily be adjusted to fit your taste. Give it a go and tell me what you think!
-Ghee/butter/oil of choice
-Any vegetables you have in your fridge such as zucchini, carrot, capsicum, broccoli, whatever!
-Head of cauliflower
-Spices to your taste
Cut cauliflower head into smaller pieces. Grate cauliflower head into a bowl. Chop onion and grate garlic. Set the garlic and onion in a pan with 2 tablespoons of ghee or coconut oil. Slice up harder vegetables such as broccoli, and carrot and add them in. Take one capsicum and slice length wise. Add all the remaining veg to the pan (softer vegetables such as cauliflower, zucchini, etc), maybe adding in a little more ghee/oil. Stir the veg and allow all sides to cook. You will see the cauliflower begin to crisp and brown. Add in a quarter to a half can of coconut cream and stir throughout. Allow to sit on the stove warming for five minutes.