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Cauliflower Rice Stir Fry in a black bowl on a napkin.

Cauliflower Rice Stir Fry Bowl (Vegan, Gluten Free)

4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
This {20-Minute} Cauliflower Rice Stir Fry Bowl is colorful, crunchy and packed with healthy veggies and a tasty peanut-Asian sauce.


  • 1 medium head cauliflower - broken into florets
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 2 cups broccoli florets - bite-size pieces
  • 1 cup shredded carrots - loosely chopped
  • 1/2 cup chopped green onions
  • 1 cup shelled fresh or frozen edamame - if frozen, no need to thaw


  • 2 teaspoons minced ginger - or 1 teaspoon dried ginger
  • 2 teaspoons sesame oil
  • 2 tablespoons soy sauce - or tamari if gluten free
  • 2 tablespoons rice vinegar
  • 1 tablespoon maple syrup - or agave nectar
  • 1/2 to 1 teaspoon Sriracha
  • 1 tablespoon unsalted organic natural smooth peanut butter


  • In a food processor, add the cauliflower florets, salt, pepper and garlic powder. Pulse until the texture is coarse resembling rice, about 20 or 30 seconds.
    Cauliflower pulsed in a food processor
  • To make the sauce- in a small bowl, combine all sauce ingredients and stir with a whisk.
  • In a large saucepan or wok, heat 2 teaspoons of sesame oil over medium heat. Add the broccoli and shredded carrots and cook for 4-5 minutes, stirring occasionally, until the broccoli is soft.
    Broccoli and carrots in a wok
  • Add the edamame and green onions and cook for 3-4 minutes, stirring occasionally, until heated through. Remove veggies from the skillet and set aside.
    Broccoli and carrots being cooked in a wok
  • Add the cauliflower to the skillet and cook for 4-5 minutes, until cauliflower is soft. Remove from heat and add the veggies and sauce; stir. Stir and serve. 
    Cauliflower, veggies and sauce in a wok
  • Store in an airtight container in the fridge. This dish is best served immediately but will keep in the fridge for up 2-3 days.
    Cauliflower Rice Stir Fry in a wok


  • You can buy pre-packaged cauliflower rice to make this recipe. I would recommend though, if you do, buy it super fresh, as packaged cauliflower rice can go bad quickly. I, however, always prefer to use fresh organic cauliflower, as it's so easy to turn it into 'rice' using my food processor
  • If using frozen edamame, there is no need to thaw beforehand. When added to the wok, it won't take long for the heat to warm the edamame. 


Serving: 1cup | Calories: 159kcal | Carbohydrates: 16.4g | Protein: 7.1g | Fat: 8.4g | Sodium: 581mg | Sugar: 7.9g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick