Low-Carb Cauliflower Stir-Fry
A healthy and flavorful stir-fry made with cauliflower, vegetables, and a savory sauce.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 medium head of cauliflower, cut into florets
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 1 tsp red pepper flakes (optional)
- 1 green onion, sliced (for garnish)
- 1 tbsp sesame seeds (for garnish)
Nutrition Facts
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Instructions
Prepare the vegetables: Wash and cut the cauliflower into small florets. Slice the red bell pepper, broccoli, and julienne the carrot. Mince the garlic and grate the ginger.
Heat the oils: In a large wok or skillet, heat the olive oil and sesame oil over medium-high heat.
Sauté aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds until fragrant.
Cook the vegetables: Add the cauliflower florets, red bell pepper, broccoli, and carrot to the wok. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Season the stir-fry: Pour the soy sauce over the vegetables and sprinkle with red pepper flakes if using. Toss well to coat evenly.
Garnish and serve: Transfer the stir-fry to a serving dish. Garnish with sliced green onions and sesame seeds. Serve hot.
Chef's Tips
- Cauliflower Rice: For a different texture, pulse the cauliflower in a food processor to make cauliflower rice before stir-frying.
- Protein Boost: Add cooked chicken, shrimp, or tofu for extra protein.
- Low-Sodium Option: Use low-sodium soy sauce or coconut aminos to reduce salt content.
- Spice Level: Adjust the amount of red pepper flakes to suit your spice preference.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
