This vegetarian Cauliflower Rice Stir Fry is a low carb recipe made with a homemade sauce. Full of carrots, peppers, zucchini and onion!
LOW CARB CAULIFLOWER RICE STIR FRY
So, although I really love cauliflower, I wasn't always a huge fan of cauliflower being used as a substitute for other starches. Especially potatoes. However, I do think it actually makes a good substitute for rice, like in this Cauliflower Rice Stir Fry. 
A whole meal in one
A lot of you have asked me to develop more low carb recipes, so I'm experimenting just for you! Since I love stir fry dishes for dinner, I thought it was a good one to try to make low carb. You could of course add your favorite protein to this and it will still be a low carb meal. Beef or chicken both work well here. This one is a vegetarian option. Although I don't follow a low carb diet, I do sometimes get into those moods where I just want a filling dinner of veggies instead of meat. And honestly, despite being cooked with cauliflower rice (which I had initially been hesitant about), it's so savory and delicious! It will definitely be a dish I make again for dinner. Also, I gotta say, it reheated well for my lunch the next day too!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
soy sauce
vegetable stock
brown sugar
fresh (or dried) ginger
garlic
sesame seeds
cauliflower rice*
sesame oil
carrots
red pepper
yellow pepper
broccoli florets
zucchini
*Cook's Tips: My local grocery stores now carry frozen cauliflower "rice" in microwaveable steam bags. This is a huge time saver. So, if you can find that in the frozen veggie section of your supermarket, definitely pick up a bag!
HOW TO MAKE CAULIFLOWER RICE STIR FRY:
Whisk together soy sauce, vegetable stock, brown sugar, ginger, garlic, and sesame seeds, and set aside. If you prefer a thicker sauce, add 1 tablespoon of cornstarch before cooking.
Cook cauliflower rice and vegetable stock, covered and over medium heat for 15 minutes.
Heat sesame oil in a large skillet, and cook carrots over medium-high heat for 7-8 minutes; stirring 1-2 times, until they begin to soften.
Add peppers, broccoli, and zucchini; stir. Cook covered for an additional 7-8 minutes.
Pour sauce over vegetables and cook a final 7-8 minutes, stirring frequently.
Serve over warm cauliflower rice, enjoy!
Dig in! You'll be surprised how filling this meal is!
CRAVING MORE RECIPES? GIVE THESE A TRY!
KUNG PAO CAULIFLOWER
LOW CARB PARMESAN CRUSTED CHICKEN WITH BACON CREAM SAUCE
LOW CARB CHEESEBURGER SALAD
NO-FUSS STIR FRY
TACO STUFFED SWEET POTATOES
ITALIAN STUFFED SPAGHETTI SQUASH
EASY VEGGIE PIZZA
AIR FRYER SEASONED CAULIFLOWER
VEGETARIAN LOW CARB CAULIFLOWER RICE STIR FRY
Ingredients
- ⅓ cup soy sauce
- ⅓ cup vegetable stock
- ⅓ cup brown sugar
- ½ teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame seeds
- 2 cups cauliflower rice
- 1 tablespoon sesame oil
- ½ cup sliced carrots
- ½ cup red + yellow peppers chopped
- ½ cup broccoli florets
- ½ cup sliced zucchini
Instructions
- Whisk together soy sauce, vegetable stock, brown sugar, ginger, garlic, and sesame seeds, and set aside. If you prefer a thicker sauce, add 1 tablespoon of cornstarch before cooking.
- Cook cauliflower rice and vegetable stock, covered and over medium heat for 15 minutes.
- Heat sesame oil in a large skillet, and cook carrots over medium-high heat for 7-8 minutes; stirring 1-2 times, until they begin to soften.
- Add peppers, broccoli, and zucchini; stir. Cook covered for an additional 7-8 minutes.
- Pour sauce over vegetables and cook a final 7-8 minutes, stirring frequently.
- Serve over warm cauliflower rice, enjoy!
Video
Nutrition
Is the cauliflower rice to which you refer just riced cooked cauliflower? I've never seen a box or package of anything called cauliflower rice,
Yes, you can buy it in the frozen food section now. It's cauliflower that has been cut up to look like rice. I found it at Walmart (and I live in a small area). It can be steamed in a bag. Or you can make it yourself but I just prefer to pick up a bag of the frozen stuff to keep it easy!
Thanks for the great recipe. And thanks for clearing up the cauliflower rice too. I was scratching my head and wondering about that. Ha Ha. Love all your recipes. Keep up the good work and the sharing. 🙂
I am glad I am not the only one who feels that cauliflower as a potato does not work! I do agree that cauliflower as a rice substitute absolutely does work! This looks delicious and can't wait to try it!
No one will ever be able to convince me otherwise. LOL. As a rice, I can handle. Potato - no way. 😉
The recipe calls for 1/3 cup stock. It says to add stock with soy sauce, ginger, etc...then days to cook the cauliflower in stock. How much stock do I use for each?