This Grain-Free Cauliflower Stir-Fry is a delicious restaurant-style stir-fry to enjoy right in your own kitchen! Gluten-free, soy-free, full of flavor, and ready to go in about 30 minutes. For added variety, change out your toppings whenever your palate desires a change! {Paleo-friendly}
Cauliflower stir-fry creates major excitement in our house. While pregnant with my second born, I craved stir-fry. Since I couldn’t justify eating out three times a day for the six months I craved the craving, I decided to make my own. And when we discovered our family had food allergies, the original recipe went bye-bye and stir-fry seemed a thing of the past.
Until now.
If you are new to the world of all things cauliflower, this recipe needn’t feel daunting. When I first started getting into cauliflower recipes, I got up in my own grill about whether they would turn out well. “But how will it go???” I panicked to myself. It went fine. Cauliflower isn’t scary. And neither is this recipe!
So, let’s dive in and get our stir-fry ON!
Grain-Free Cauliflower Stir-Fry is
- Grain-free (obvi)
- Soy-free (we’ll show you how)
- Gluten-free
- Paleo-friendly (pick your paleo-friendly toppings, and you’ll be set!)
Grain-Free Cauliflower Stir-Fry ingredients
- Olive oil. Plan to have lots on hand, and then use as much or as little as you like. 🙂
- Sea salt. It may seem like an obvious ingredient, but I list it here because sea salt and cauliflower go really well together.
- Fresh garlic. Start with two cloves, and then if needed, add one or two more. But how garlicky you want your stir-fry recipe is completely up to you and your tastebuds.
- Onions. Red (chopped or diced) and green (sliced). If you don’t have red on hand then white or yellow will do.
- Carrots. I use baby carrots and slice them into little rounds. You can do that, too, or you can use larger carrots and cut them down to size. If you go for bite-size finished pieces, whichever size you start with won’t matter much.
- Cauliflower. You can buy pre-riced cauliflower at the grocery store. And if you’re short on time, that’s a great way to go! You can also make your own cauliflower rice, if you’d like.
- Eggs. I don’t pay attention to a particular egg size unless they are really tiny. If the eggs are tiny, then I’ll add a third. But, otherwise, whatever you have on hand should work just fine.
- Coarse black pepper. To finish off the final flavor.
- Optional toppings: seafood, chicken, beef, etc.
- Optional mix-in: In place of soy sauce, you can add extra flavor to this stir-fry by splashing a dollop or two (or MORE!) of coconut aminos onto your stir-fry. If you’d like to do that, I highly suggest adding the coconut aminos before adding the eggs OR just prior to serving.
How to make Grain-Free Cauliflower Stir-Fry
Here are the steps to make your own Grain-Free Cauliflower Stir-Fry!
- Add enough olive oil to cover the bottom of the sauté pan. Add the sea salt, pressed garlic, red onions, and baby carrots. Sauté in the skillet on a MEDIUM heat for about 5-10 minutes, or until the garlic starts to brown (but not burn) and the onions and carrots deepen in color.
- Then stir in the cauliflower rice and sauté it until it absorbs the olive oil and turns a golden yellow, approximately 3-5 minutes. If the skillet or sauté pan dries out, then add more olive oil. If you’d like to add coconut aminos, now is a good time to do that!
- In a small bowl, whisk the two eggs together and then pour them into the sauté pan. Scramble them gently, ensuring they are evenly distributed throughout the stir-fry mixture and cooked through. Be careful not to over-cook or over-handle the eggs.
- Next, stir in the green onions so they have a chance to warm to the temperature of the food, deepen in color, and absorb the flavors, about 1-2 minutes. At this point add more sea salt, as desired.
- Garnish with pepper and serve as is or with chicken, beef, seafood, or any other desired food.
More delicious stir-fry recipes to enjoy!
Spiriteds, I hope you are well. Stay wild and know how glad I am to see you here! ❤️
Grain-Free Cauliflower Stir-Fry
This Grain-Free Cauliflower Stir-Fry is a delicious restaurant-style stir-fry to enjoy right in your own kitchen! Gluten-free, soy-free, full of flavor, and ready to go in about 30 minutes. For added variety, change out your toppings whenever your palate desires a change! {Paleo-friendly}
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 5–6 cups 1x
- Category: Main Dishes
- Method: Sauté
- Diet: Gluten Free
Ingredients
Stir-fry base:
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 3 garlic cloves, pressed (more as desired)
- 1/2 cup red onion, chopped
- 1 cup baby carrots, sliced
- 1 head cauliflower, chopped into rice-like granules
- 2 eggs
- 1/2 cup green onion, sliced
- Dash of pepper
Optional add-ons:
- A splash or two of coconut aminos
- Fresh ginger (grated or pressed)
- Seafood, chicken, or beef
- Bamboo shoots or water chestnuts
Instructions
- Add enough olive oil to cover the bottom of the sauté pan. Add the sea salt, pressed garlic, red onions, and baby carrots. Sauté in the skillet on a MEDIUM heat for about 5-10 minutes, or until the garlic starts to brown (but not burn) and the onions and carrots deepen in color.
- Then stir in the cauliflower rice and sauté it until it absorbs the olive oil and turns a golden yellow, approximately 3-5 minutes. If the skillet or sauté pan dries out, then add more olive oil. If you’d like to add coconut aminos, now is a good time to do that!
- In a small bowl, whisk the two eggs together and then pour them into the sauté pan. Scramble them gently, ensuring they are evenly distributed throughout the stir-fry mixture and cooked through. Be careful not to over-cook or over-handle the eggs.
- Next, stir in the green onions so they have a chance to warm to the temperature of the food, deepen in color, and absorb the flavors, about 1-2 minutes. At this point add more sea salt, as desired.
- Garnish with pepper and serve as is or with chicken, beef, seafood, or any other desired food.
Notes
- You can make your own cauliflower rice or purchase a package of pre-riced cauliflower. Either way, you’ll want about 5 or so cups of cauliflower rice to work with in this recipe.
- Cooking times are approximate. Err on the side of just undercooked rather than overcooked or the moment when the vegetables start to turn a deeper color as they absorb the heat and oil. This will keep the mixture from turning soggy. I would also suggest taste-testing along the way to find the texture you like.Same for the flavor, especially since cauliflower rice often needs a little extra sea salt than regular rice.
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