Cauliflower Rice Stirfry

cauliflower rice stirfry

You guys!

I am in love with cauliflower! It can take on any flavor you want it to. It’s easy to cook. It’s simple. It’s beautiful. It’s healthy. Looking for a nice dose of Vitamin C? Look no further…  This recipe is a fun mix of things and I am a fan of mixing together leftovers when needed to create a new meal. The meal that keeps on feeding… I digress…


  • 3 cups cauliflower rice
  • 1 cup cooked green beans (I diced them up a little) Fresh or frozen are best
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced yellow onion
  • 2 cloves minced garlic
  • 2tbs coconut oil
  • 1tbs ghee
  • 2-3 tbs coconut aminos
  • Cooked peeled shrimp about 1 cup if you’re making this as a side dish
  • Squeeze of fresh lemon
  1. In a large saute pan, melt the coconut oil on med low heat
  2. Add the onion and cook for about 2 minutes
  3. Add the mushrooms and stir in a pinch of salt and pepper. Cook for 1-2 minutes.
  4. Add garlic, ghee, and cauliflower. Stir, turn heat up to medium and cover for 4-5 minutes until cauliflower is tender, but not mushy.
  5. Add the shrimp, a squeeze of about 1/3 a lemon, coconut aminos, and beans.

I plated this with some tomatoes with salt and pepper for lunch. This also makes a fun side dish paired with steak or chicken! Looking for some crunch? Add some bacon or sesame seeds.

On a side note, for those who don’t know what coconut aminos are, I can give you my interpretation of it. Coconut aminos can be used in place of soy. It’s much healthier, as it contains amino acid, and it has a slight sweetness in it’s taste. I have come to love this for a topping or a soy substitute in sauces.

Enjoy 🙂

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