Thai Vegetarian Cauliflower Rice Stir-Fry with Cashew Lemon Sauce

Allergens

Tree nuts (cashews)

Ingredients

• 1 large head of cauliflower
• 2 tablespoons coconut oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup red bell pepper, chopped
• 1 cup sugar snap peas
• 1/2 cup cashews, chopped
• 2 tablespoons lemon juice
• 1/4 cup cashew butter
• 1 teaspoon grated ginger
• 1 teaspoon sriracha (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. 1 Prepare the cauliflower rice by pulsing the florets in a food processor until it reaches a rice like consistency. Set aside.
2. 2 In a large skillet, heat the coconut oil over medium high heat. Add the onion and garlic, sauté for 2 minutes, or until fragrant and translucent.
3. 3 Add the broccoli florets, red bell pepper, sugar snap peas, and cauliflower rice to the skillet. Cook for 6 8 minutes, stirring occasionally, until the vegetables are tender but still crisp.
4. 4 In a small bowl, whisk together lemon juice, cashew butter, grated ginger, sriracha (optional), salt, and pepper. Pour the sauce over the stir fry mixture and mix well.
5. 5 Stir in the chopped cashews and cook for another 2 minutes, until heated through.
6. 6 Remove from heat and garnish with fresh cilantro before serving.

Chef’s Insight

Adjust the spiciness to your preference by adding more or less sriracha.

Notes

This dish can be made gluten-free by ensuring the use of gluten-free soy sauce or tamari.