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Asian-style vegetables with cauliflower rice recipe

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Adjust Servings:
For the Vegetables
1 Red Pepper
2 Carrots
handful of Snow Peas pods
1 small Red Onion
2–3 Broccoli florets
handful of Mung Bean Sprouts
2⁄3 cup raw Peanuts
1 tbsp Black Sesame Seeds
For the Marinade
1⁄2–1 tsp grated fresh Ginger
3 tbsp Tamari
5 tbsp Orange Juice
2 tbsp Lemon Juice
1 tbsp Agave Syrup
2 tsp cold-pressed Sesame Oil
1 tbsp Onion Powder
pinch of Cayenne Pepper
For the Cauliflower Rice
1 Cauliflower
1⁄4 bunch Cilantro
1 tbsp Tamari
squeeze of Lemon Juice
1 tbsp cold-pressed Sesame Oil

Asian-style vegetables with cauliflower rice recipe

  • Serves 4
  • Medium


  • For the Vegetables

  • For the Marinade

  • For the Cauliflower Rice





Remove the stem from the red pepper, seed it, and cut out the pith. Slice the pepper into thin strips. Peel the carrots, and shave them into strips using a thin peeler. Cut the snow pea pods lengthwise in half. Peel the onion and slice it finely. Put all the vegetables and half of the mung bean sprouts into a large bowl.


To make the marinade, put all the ingredients for the marinade into a bowl and whisk them together well. Add the marinade to the vegetables, and toss to combine. Cover the bowl with plastic wrap. Let marinate for 2–3 hours, stirring occasionally.


To make the cauliflower rice, core the cauliflower and break the head into florets. Chop the core finely. Pick the cilantro leaves and chop them finely. Place the cauliflower into a food processor. Process it on a low setting, using the pulse setting, if your machine has it, so as not to chop it too finely. The cauliflower should resemble grains of cooked rice. Add the tamari, lemon juice, oil, and cilantro, and toss gently to combine.


Divide the vegetables, the rest of the mung bean sprouts, and the cauliflower rice between the plates. Sprinkle the peanuts and sesame seeds on top, and serve.


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