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
Units
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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.
