Cauliflower Rice Stir-Fry with Cashews and Ginger-Soy Sauce

Servings: 4 | 20 minutes | 210 kcal

The concept of using cauliflower as a low-carb substitute for rice originated in Western cuisine, particularly among health-conscious individuals and those following a keto diet. The addition of cashews and ginger-soy sauce, however, takes inspiration from Asian cuisine, specifically Thai and Chinese cooking styles.

Once, I was preparing a traditional rice stir-fry for a friend who was on a low-carb diet. It was then that the idea of using cauliflower as a rice substitute struck me. The outcome was a hit, and I've been making it ever since.

Ingredients

1 pieces Cauliflower
1/2 cups Cashews
1 teaspoons Ginger
2 teaspoons Soy sauce
1 teaspoons Coconut oil
2 cups Mixed vegetables
2 pieces Spring onions

Instructions

Grate the cauliflower to resemble rice and set it aside.
Heat the coconut oil in a large skillet over medium heat.
Add the mixed vegetables and stir-fry until they are tender.
Add the cauliflower rice to the skillet and stir-fry for a few minutes, until it is heated through.
In a small bowl, mix together the ginger and soy sauce.
Pour the ginger-soy sauce over the cauliflower rice and vegetables.
Top the stir-fry with cashews and sliced spring onions before serving.