Lately I've been super into cauliflower rice, adding in tons of vegetables, spices, fresh herbs, with a thick sauce. The other week I made another recipe using cauliflower with a mint tahini dressing, for more a Mediterranean craving that I was having and this time around it is more Asian style. I feel that most of my recipes are pretty quick and simple to make (hopefully!), and this follows suit.
During the winter I like to pack my bowls with as many vegetables as I can, healing spices (turmeric, ginger) and lots of fresh herbs to prevent getting sick or just keeping my immune system strong. I tend to stick to more plant based around this time because it is what my body craves, makes me feel better, and I don't feel as dragged down. It gives me more energy! For this recipe I did add in eggs, but you can certainly leave them out and add in seeds/nuts or tofu. The recipe below is perfect for anyone following Whole30 this month!
For the base of the dish, you obviously need cauliflower rice, but are free to add in any veggies that you love! I stuck with what I had on hand; bok choy, butternut squash, zucchini. I then topped off the dish with sesame seeds, cilantro and chopped scallions.
For the sauce it reminds of a sticky soy sauce that you have at many Asian restaurants but it is soy free! If you aren't following the Whole30 plan this month or whenever, you can use maple syrup as the sweetener or any sweetener you prefer. However, if you are; you will need to use dates as the sweetener! It is simple: you just need to soften the dates in water, blend them in your blender until they form a paste, then add the remaining ingredients over a sauce pan until the sauce becomes thick. It is a little spicy, savory, and sweet!
I also, always buy the cauliflower use pre-cut (because, I am lazy- I know!!) but honestly it is really simple to make in your food processor by just chopping up a head of cauliflower adding it into your food processor until minced.
This all takes less than 30 minutes and actually is perfect for any meal, especially breakfast if you are using the eggs!
Prep time: 10 minutes
Cook time: 15 minutes
Total Time: about 30 minutes or less.
What you need:
4 cups cauliflower or 1 head cauliflower, made into cauliflower rice
1 medium bok choy
1 cup butternut squash, chopped
1 cup zucchini, chopped
2 eggs, beaten (optional if vegan, see subs in notes for protein)
sesame seeds to sprinkle on top
1/2 cup scallions, chopped
1/2 cup cilantro
pinch of sea salt
optional add ins:
1/2 cup onion, chopped
1/2 cup carrots, chopped
1/4 cup coconut aminos
3-4 dates, soften in water
1/4 cup water (or more)
1/2 tsp. ginger
1/2 tsp. turmeric
1 tbsp. tapioca flour or arrowroot flour
3 tbsp. water
dash of red pepper flakes
*if you are NOT whole30 you can sub the dates + the water with 3 tbsp. maple syrup.
What you need to do:
1. I buy the cauliflower already made into rice, but if you haven't it is simple! Chop the cauliflower head into pieces and add it into your food processor and pulse until minced/ resembles rice.
2. In a large wok or skillet over medium heat, add about 2 tbsp. olive oil. Next add in the onion, carrots (if using), the butternut squash and the bok choy. Cook until slightly tender, roughly 5 minutes.
3. Next, add in the cauliflower rice and zucchini and cook for about 8 minutes or until tender.
4. Add in the beaten eggs into the mix. This will cook quickly. About 2 minutes. Once the eggs are cooked through, remove the pan from the heat. Set aside.
For the sauce:
1. First you will need to soften the dates in water for about 10 minutes. Add the dates (remove pits) and let them soften in a bowl of water. Then, add to your blender with about 1/4 cup or so of water until they form a paste. You may need to add more water.
2. Over low heat, add the coconut aminos, the date paste ginger, and turmeric to a small sauce pan and bring it a simmer. PS. if you are NOT whole30 you can sub the date paste with 3 tbsp. maple syrup.
3. In a small bowl mix together the flour and the water to form a paste.
4. Combine the paste with the liquid in the sauce pan over the heat and stir together to form a thick sauce. You may need to stir it consistently until it forms a paste and to prevent it from burning. Taste test and adjust to preference!
5. Pour over your fried cauliflower rice! Top off the rice with cilantro, sesame seeds, seasonings, and chopped scallions.
1. If you do not eat eggs; add in chopped almonds, or any other nut/seed.
2. If you do consume eggs and want this for leftovers, I would suggest preparing the eggs separately if you are going to eat this a few days later. The leftovers with the eggs should keep for 2 days in the fridge but any longer I would suggest waiting to add the eggs in the mixture until the night before etc.
3. I didn't try a different flour for the sauce, but all you need to do is form a paste, so I would assume almond flour would work. Let me know!
4. These are also the vegetables I had on hand, but you can sub any!
5. For the sauce if you are not whole30 you can use maple syrup!