Quick and Easy Cauliflower Stir Fry
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
- Calories
- 406 kcal
- Protein
- 8.00 g
- Carbs
- 57.00 g
- Fat
- 19.00 g
- Sodium
- 437.00 mg
Ingredients
- 4 tbspolive oil (divided)
- 7 ozfresh shiitake mushrooms (sliced)
- 1medium head cauliflower (divided into bite sized florets, about 6 cups)
- 6whole green onions (sliced into 2” pieces)
- 1/4c chopped roasted cashews
- 2 tbspchopped cilantro
- 2 cupssteamed white rice
- ¼ c coconut aminos
- 2 tbsprice vinegar
- 2 tbspfresh orange juice
- 2 tbsphoney or maple syrup
- 1 tbspcornstarch or arrowroot powder
- 2 tspsesame oil
- 2 clovesgarlic (minced)
Instructions
- 1
Make the stir fry sauce. Combine all ingredients and whisk or shake in a lidded jar until well combined. Set aside.
- 2
Heat a wok or 12” skillet over medium high heat. Add the oil and heat until shimmering. Add the shiitake mushrooms, toss to coat in the fat and saute, stirring occasionally, until the mushrooms release their water content and start to brown around the edges, 10-12 minutes.
- 3
Remove the mushrooms with a slotted spoon, or push the mushrooms to the edge of the pan; add the remaining olive oil and heat until shimmering. Add the cauliflower to the skillet and toss to coat in the fat. Saute undisturbed for 3 minutes. Toss, then saute 3 minutes more.
- 4
Return the mushrooms to the pan if you removed them. Add the scallions and stir fry with the mushrooms and cauliflower continuously for 1 minute.
- 5
Pour in the stir fry sauce and toss. Cover and cook 5 minutes. Remove the lid and cook 1-2 minutes more, or until the sauce is thickened and the cauliflower is tender.
- 6
Portion over rice and garnish with cashews and cilantro to taste. Serve immediately.