I have always wanted to try to do a stir fry, but I did not want to do it over rice. So I thought I would try using riced cauliflower instead. This makes it extra low-carb and healthy!
You will need:
1 head cauliflower, riced
2T butter
1c vegetable broth
2T peanut oil
1T sesame seeds
1 red bell pepper, 1″ pieces
1 yellow onion, sliced
1 bunch of asparagus, 1″ pieces
2c sliced Bella mushroom
2t minced ginger root
3 cloves minced garlic
3T soy sauce
1T sesame seed oil
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry11.jpg)
First, I prepared the cauliflower.
Take one head, cut it into small florets.
Put the florets in a food processor, (or Vitamix) in small amounts.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry1.jpg)
Pulse until it is the size or texture of rice.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry3.jpg)
Take a large skillet, put the butter in it.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry4.jpg)
Turn on medium high heat to melt.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry5.jpg)
Add vegetable broth and cauliflower and mix it in the skillet.
![](https://lisarobertson.com/wp-content/uploads/2016/04/image.jpeg)
Stir often until browned. It should take around 15 minutes.
The vegetable broth in it makes it take longer than if it was just by itself.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry6.jpg)
Set aside.
Put the sesame seeds on a baking sheet.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry2.jpg)
Roast at 350 degrees for 5 or 6 minutes until toasted.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry7.jpg)
Set aside.
Combine the bell pepper, onion, mushroom, asparagus, garlic and ginger root.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry8.jpg)
Heat peanut oil in large skillet or wok, on medium high heat until very hot.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry9.jpg)
Add vegetable mix.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry10.jpg)
Stir until tender but still a little crunchy, about 5 minutes.
Stir in soy sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry12.jpg)
Serve over cauliflower. Add a little Himalayan Pink Salt if desired.
![](https://lisarobertson.com/wp-content/uploads/2016/04/stirfry13.jpg)
Absolutely no guilt, low carb, veggie stir fry!
Excellent 🙂
*For a more printer friendly version of this recipe, click here 🙂