| Disclosure: This recipe was created for Ancient Harvest. See below for more details. |
In terms of kitchen equipment, I like to err on the side of minimal. I keep a few kitchen gadgets (primarily waffle maker, food processor, and stand mixer) but for the most part, I love recipes that use a pan, maybe two, and that’s it. I think that’s why I tend towards cooking more than baking- usually less mess and less clean-up. However, one extra pan I always have on hand is a wok because a stir fry (like the cauliflower stir fry) happens at least twice a week (although more and more I’m just using my seasoned steel pans for stir fry too).
An easy and hearty stir-fry that features cauliflower tossed in soy sauce and served over quick cooking quinoa.
- 1 tablespoon peanut oil or other high heat oil
- 1 small red onion (sliced)
- 1 red pepper (sliced)
- 3 cups cauliflower florets
- 2 teaspoons fresh minced ginger
- 2 to 3 tablespoons soy sauce
- 2 to 3 tablespoons rice vinegar
- 1 tablespoon sesame seeds
- 1/4 cup hummus (for serving)
- Sesame seeds (for serving)
- 2 cups cooked quinoa (for serving)
- Preheat wok over medium heat. Add oil and once heated, add in the onions and peppers. Cook until the onions softened, 2 to 3 minutes. Toss in the cauliflower and ginger, continue to cook, stirring occasionally until the cauliflower begins to brown and is just tender, 4 to 6 minutes.
- Add in 1 tablespoon soy sauce, followed by 1 tablespoon vinegar. Scrape up the loose bits in the wok and add another tablespoon of each, cooking until the liquid is absorbed. Taste and add 1 more tablespoon of each if desired. If ready, add in sesame seeds and remove from heat.
- Serve cauliflower over quinoa with two tablespoons hummus, sesame seeds, and a drizzle of soy sauce if desired.
Tips and Tricks: Use broccoli in place of the cauliflower if desired.
Plan ahead: Find this recipe in the Naturally Ella Real Plans meal planning upgrade
Nutrition: See the information.
- Calories: 538
- Sugar: 7.2
- Sodium: 1272.5
- Fat: 18.1
- Carbohydrates: 76.2
- Fiber: 13.6
- Protein: 20.9
- Cholesterol: 0
Variations for Cauliflower Stir fry
This cauliflower stir fry has happened quite a few times in the past months while the summer stir fry showcased green beans. This is such an easy recipe to swap things in and out depending on what you have on hand (or even change up the flavors.) I usually eye ball/taste the amount of soy sauce to use, so feel free to subtract and add as you see fit for your taste. As for the base, I’ll use what I have on hand or I’ll use quinoa (since it’s quick cooking and takes just about the same amount of time as the cauliflower cooking!)
Swap out the veg: The easiest variation, add or subtract vegetables. Any normal stir fry vegetable will work (broccoli, carrots, snap peas, or even Brussels sprouts!)
Make it Spicy: I keep a jar of chili paste in my refrigerator for when I’m making stir fry just for me (M isn’t a spice fan). Toss a little in with the soy sauce if you like a bit of heat to your dish!
Explore Ancient Harvest Quinoa
I eat a lot of quinoa. It’s fast to prepare, helps bolster nutrition of any meal it’s used in, and is perfect for people eating Gluten-free. It’s one of my main pantry staples. Beyond this recipe, a few of my other favorite ways to eat quinoa include: