Cauliflower Turmeric Stir-Fry

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Do you have veggies to use up? This colorful Cauliflower Turmeric Stir-fry is an earthy, spicy way to tuck cauliflower, carrots, and peppers into a quick and filling dinner recipe! Garlic and onions also ensure this dinner recipe is anything but boring! And as soy-free stir-fry recipes go, this one is deliciously grain-free, too! {Paleo}

Spiriteds, I’m not gonna lie. Cauliflower Turmeric Stir-Fry was not born out of some grandiose brainwave. Rather, it was the utilitarian result of wanting to use up random vegetables. But, ultimately, it doesn’t matter where this recipe started because the end result is nothing short of tantalizing.

Although turmeric is often bitter, pungent, and even metallic in flavor, it is delicious AND deliciously complemented by the other ingredients in this dish. I always have fun playing around with the colors, too. So to balance out the rainbow as best I can, I always use a red pepper. You can, however, use whatever color you want in your own Cauliflower Turmeric Stir-Fry. Green, yellow, or orange bell peppers will just as easily work in this recipe as red. And if you don’t have a red onion on hand, then no worries. White or yellow will also do. Ooh, and as for carrots, use what you have! 

Whatever variations of the ingredients used, the key is to cut each ingredient grouping to about the same size. They don’t have to be gorgeous or 100% uniform. The key is to keep them a similar size so they cook at the same rate.

Are you ready to slice and dice and prepare your own delicious rainbow-colored Cauliflower Turmeric Stir-Fry? If yes, then let’s do this!

Cauliflower Turmeric Stir-Fry ingredients

Below are the ingredients for your own Cauliflower Turmeric Stir-Fry!

• Cauliflower. I chop a head of cauliflower down into small rice-like pieces for my grain-free stir-fry recipes. If you’re curious about how to do that, then you’ll love this post How to Make Cauliflower Rice.
• Coconut oil. It does an excellent job of holding the ingredients together. It also enriches the flavors and offers an almost buttery taste and texture.
• Spices and seasonings: turmeric, sea salt, and coarse black pepper. Of note, sea salt and black pepper are often boilerplate ingredients, assumed to be a part of any savory dish. But in this one, they are major players, complementing the bitter turmeric flavor. Adjust quantities of all three as desired.
• Fresh garlic. I include 4-5 pressed fresh garlic cloves. Adjust up or down as desired.
• Onions. Red and green. I dice the red onion (white or yellow will also work) and then I thinly slice the green onion. I also set aside some sliced green onion for garnishing.
• Carrots. It’s totally up to you which kind of carrot you use. I happened to have baby carrots on hand, so that’s what you see here.
• Bell pepper. While I used red in this recipe, any color will do.
• Eggs. I stir them in enough to cook through but not so long they become rubbery.

How to make Cauliflower Turmeric Stir-Fry

1. In a large sauté pan, add the coconut oil, sea salt, turmeric, and pressed garlic. Cook on a MEDIUM-HIGH heat until the garlic turns a golden color, about 1-2 minutes. Then add the red onion, carrots, and bell pepper. Sauté until the onions become translucent, approximately 3-5 minutes.
2. Stir in the riced cauliflower pieces and add more oil and sea salt, if needed. Sauté until the cauliflower rice starts to soften. This varies but can take about 5-10 minutes. Keep an eye on the cauliflower since smaller granules often go from raw to overcooked rather quickly.
3. Fold in the eggs and let them cook through about 3-5 minutes.
4. Next stir in the green onions and let them steam through until they turn a dark green color, about 30 seconds to one minute.
5. Garnish with coarse black pepper and sea salt, to taste.
   

Side note: Yields for this recipe will vary depending on the size of the head of cauliflower used. Loosely averaged, Cauliflower Turmeric Stir-Fry yields about 4 cups.

Recipe variations

• Add additional protein with chicken, beef, tofu, or seafood. Depending on the length of time and at what temperature your protein needs to cook, you may need to prepare it in a separate pan. Then add it to the stir-fry mixture at the last minute.
• Adjust the quantity of turmeric, sea salt, and black pepper to your liking. Turmeric has a bitter, almost metallic taste. And it’s quite pungent, so a little goes a long way. If you find it’s too strong, then add more sea salt and coarse black pepper. 
• For smaller heads of cauliflower, you might be able to use only two eggs. And if you want to leave it at three eggs, then you can do that, too!
• While you can use fresh pre-riced cauliflower to make this recipe, I would avoid using frozen cauliflower rice. It tends to be soft and watery. And although I often keep frozen cauliflower rice on hand and enjoy every bite, I don’t use it in this recipe.

More delicious soy-free stir-fry recipes!

If you are in the mood for other soy-free stir-fry recipes, then check these out!!!

• Chicken Kale Stir-Fry
• Paleo Egg Roll Bowl
• Grain-Free Cauliflower Stir-Fry

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always know I’m glad you’re here. ❤️

Cauliflower Turmeric Stir-Fry

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Do you have veggies to use up? This colorful Cauliflower Turmeric Stir-fry is an earthy, spicy way to tuck cauliflower, carrots, and peppers into a quick and filling dinner recipe! Garlic and onions also ensure this dinner recipe is anything but boring! And as soy-free stir-fry recipes go, this one is deliciously grain-free, too! {Paleo}

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4–5 cups 1x
• Category: Main Dishes
• Method: Stir-Fry
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons olive or coconut oil
• 1/4 teaspoon sea salt
• 1 teaspoon turmeric
• 3–4 cloves fresh garlic, pressed
• 1 cup EACH: red onion, carrots, and bell pepper, chopped
• 1 large head of cauliflower, chopped into rice-like granules
• 2 eggs
• 1/2 cup green onion, sliced
• Garnish with coarse black pepper and sea salt, to taste

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Instructions

1. In a large sauté pan, add the coconut oil, sea salt, turmeric, and pressed garlic. Cook on a MEDIUM-HIGH heat until the garlic turns a golden color, about 1-2 minutes. Then add the red onion, carrots, and bell pepper. Sauté until the onions become translucent, approximately 3-5 minutes.
2. Stir in the riced cauliflower pieces and add more oil and sea salt, if needed. Sauté until the cauliflower rice starts to soften. This varies but can take about 5-10 minutes. Keep an eye on the cauliflower since smaller granules often go from raw to overcooked rather quickly.
3. Fold in the eggs and let them cook through about 3-5 minutes.
4. Next stir in the green onions and let them steam through until they turn a dark green color, about 30 seconds to one minute.
5. Garnish with coarse black pepper and sea salt, to taste.

Notes

• Yields for this recipe will vary depending on the size of the head of cauliflower used. Loosely averaged, Cauliflower Turmeric Stir-Fry yields about 4 cups. 
• Add additional protein with chicken, beef, tofu, or seafood. Depending on the length of time and at what temperature your protein needs to cook, you may need to prepare it in a separate pan. Then add it to the stir-fry mixture at the last minute.
• Adjust the quantity of turmeric, sea salt, and black pepper to your liking. Turmeric has a bitter, almost metallic taste. And it’s quite pungent, so a little goes a long way. If you find it’s too strong, then add more sea salt and coarse black pepper.  
• For smaller heads of cauliflower, you might be able to use only two eggs. And if you want to leave it at three eggs, then you can do that, too!
• While you can use fresh pre-riced cauliflower to make this recipe, I would avoid using frozen cauliflower rice. It tends to be soft and watery. And although I often keep frozen cauliflower rice on hand and enjoy every bite, I don’t use it in this recipe.