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Cauliflower Rice Stir Fry

  • Yield: 4 1x


  • 4 tablespoons olive oil (divided)
  • 4 cups cauliflower rice (I use the fresh bag from Trader Joe’s)
  • 2 teaspoons salt (divided)
  • 34 garlic cloves (minced)
  • 1/4 cup vegetable broth
  • 1 onion (sliced)
  • 22 1/2 cups chopped asparagus
  • 1 bell pepper (thinly sliced)
  • 2 cups shaved brussels sprouts
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 cup cherry tomatoes
  • Juice of 1 lemon
  • Chopped scallions and toasted pistachios for garnish


  1. 1) In a large pan heat 2 tablespoons of olive oil over medium/high heat. Add the cauliflower rice and 1 teaspoon of salt and cook for 3-5 minutes. Add the minced garlic and cook for another 2 minutes until fragrant. Add the broth, stir and cover. Let it simmer over low heat for about 5 minutes until cauliflower rice is just tender. Once cooked, remove from pan and set aside.
  2. 2) Over medium/high heat add 2 more tablespoons of olive oil in the same pan. Add the onion, asparagus, bell pepper, brussels sprouts, 1 teaspoon of salt, pepper, garlic powder, and lemon pepper and cook until veggies are cooked through, about 7-10 minutes.
  3. 3) In the last few minutes of cooking add the tomatoes and cook for another minute or two. Turn off the heat and stir in the lemon juice.
  4. 4) Serve the veggie mixture over the cauliflower rice and top with chopped scallions and pistachios.