Whole30 Cauliflower Stir Fry

Transform your weeknight meals with this vibrant Whole30 Cauliflower Stir Fry—a nutrient-packed, one-pan wonder that's as flavorful as it is healthy! Perfect for those following a Whole30 or paleo lifestyle, this recipe features tender cauliflower rice as a low-carb base, enhanced with sautéed carrots, red bell pepper, and aromatic garlic and ginger. A splash of coconut aminos lends a subtle sweetness, while scrambled eggs boost the protein content. Finished with a drizzle of sesame oil and fresh green onion garnish, this quick and easy stir fry comes together in just 30 minutes, making it an ideal choice for busy nights. Pair it with your favorite protein or enjoy it solo for a light yet satisfying meal!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 1 large Carrot
• 1 medium Red bell pepper
• 3 stalks Green onions
• 3 cloves Garlic
• 1 teaspoon Ginger
• 2 large Eggs
• 3 tablespoons Coconut aminos
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Remove the leaves and core from the cauliflower, and cut it into florets. Use a food processor to pulse the florets into rice-like grains; be cautious not to over-process.

Step 2

Peel the carrot and cut it into thin matchsticks. Seed the red bell pepper and slice it thinly. Chop the green onions, separating the white and green parts. Mince the garlic cloves and grate the ginger.

Step 3

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the carrot and bell pepper, sautéing for about 3-4 minutes until they begin to soften.

Step 4

Create a well in the center of the skillet by pushing the vegetables to the sides. Add the remaining olive oil and the minced garlic, grated ginger, and the white parts of the green onions. Stir until fragrant, about 1 minute.

Step 5

Add the cauliflower rice to the skillet and mix everything together. Cook, stirring frequently, for about 5 minutes until the cauliflower is tender but not soggy.

Step 6

Push the cauliflower and vegetables to the side of the skillet and pour in the beaten eggs. Scramble the eggs, stirring occasionally, until fully cooked through, then combine with the rest of the stir fry.

Step 7

Pour in the coconut aminos and sesame oil, stirring well to evenly distribute the flavors. Season with salt and black pepper to taste.

Step 8

Serve hot, garnished with the green parts of the green onions.

Nutrition Facts

Serving size	(1037.6g)

Amount per serving	% Daily Value*
Calories	813.3

Total Fat 53.9g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 8.7g
Cholesterol 372mg	0%
Sodium 3099.6mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 18.9g	0%
Total Sugars 29.1g
Protein 27.8g	0%

Vitamin D 82IU	0%
Calcium 274.4mg	0%
Iron 6.3mg	0%
Potassium 2600.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 13.3%

Carbs: 28.8%