Vegetable stir fry with cauliflower rice


Stir fry

1 tbsp toasted sesame oil

1 brown onion, roughly chopped

1 small red chilli

2 tbsp tamari

1/2 cup filtered water, add slowly as required

1/4 red cabbage, chopped

1 zucchini, chopped

2 sticks celery, chopped

1 carrot, chopped

100g baby spinach leaves

1 cup snow peas, trimmed

1/4 cup coriander, chopped

1-2 tbsp freshly grated ginger

1/2 cup raw cashews

Cauliflower rice

1 tbsp sesame oil

2 shallots, finely chopped

1/2 head cauliflower

1 tsp tamari


Power Super Foods Dulse Leaf

Tamari, to serve


  • Preheat oven to 180 degrees C.

  • To prepare cauliflower rice sauté shallots in sesame oil for approximately 5 minutes.

  • Gradually add cauliflower to a food processor and gently blend until it resembles rice.

  • Add cauliflower and tamari to shallot mixture.

  • Spread cauliflower “rice” on a lined baking tray and place in the oven for 15 minutes or until lightly golden, stirring regularly.

  • Turn heat off and leave the cauliflower rice in the oven to keep warm while you prepare stir fry vegetables.

  • To prepare sauté onion and chilli in sesame oil for a few minutes before adding a small amount of water, tamari, cabbage, zucchini, celery and carrot.

  • Cover and steam for approximately 5 minutes.

  • Add remaining vegetables, additional water if required, coriander, ginger and cashews, and steam for a further 2-3 minutes.

  • Serve stir fry vegetables on a bed of cauliflower rice, top with Power Super Foods Dulse Leaf and a side of tamari.

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