Back to Search
Cauliflower Stir Fry


  • 1 head cauliflower
  • 2 Tbsp olive oil
  • 1 red bell pepper, cut into 1 inch pieces
  • 2 green onions, thinly sliced
  • 1 2-inch piece ginger, grated
  • 1 Tbsp soy sauce, low sodium
  • 2 tsp Garlic Chili Paste
  • 2 tsp honey
  • 2 eggs
  • 1 cup peas
  • 1 cup edamame (plain)


Mise en Place

  • Cut bell pepper into 1 inch pieces
  • Grate 1 2-inch piece of ginger
  • Measure out peas and edamame

Prepare the Cauliflower

  • Cut cauliflower into florets, discard the tough inner core and leaves.
  • Work in batches, transfer cauliflower to food processor or blender.
  • Pulse until the cauliflower resembles rice, roughly 15 seconds. Do not over process into mush. (note – you can also substitute ready made, bagged fresh cauliflower rice)
  • Cut red bell pepper into 1 inch pieces, thinly slice onions, and grate ginger.
  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  • Add red bell pepper, green onions, and ginger. Cook and stir for 2 minutes.
  • Add cauliflower rice, toss to combine and cook, covered, for 5 minutes. Stir halfway between once.

Prepare the Sauce

  • Whisk together soy sauce, garlic chili paste, and honey in a small bowl to make a sauce.
  • Beat the eggs in a separate bowl.
  • Push the cauliflower to one side of the skillet. Heat remaining olive oil onto empty side.
  • Add the eggs and scramble until cooked, roughly 2 minutes.
  • Remove skillet from heat and fold in eggs, sauce, and thawed peas and edamame.


Recipe in Action

  • 4 Servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Cauliflower is a cruciferous vegetable full of fiber. It is also a signficant source of the nutrient choline which is vital for brain development.

Cultural Facts

Stir frying is a cooking technique with its origins rooted in Chinese culture. Oil is heated to very hot temperatures in a traditional cooking pan called a wok and then ingredients are tossed around until cooked.