Let’s face it, week night meals can be very bland. We are so busy all day and by the evenings, we are tired, we are hungry, and we do not want to put forth effort into eating a delicious healthy meal.
This week, kick the bland chicken breast aside and give this spicy stir fry a try!
Make it Gluten-Free and serve it over cauliflower rice. Use regular rice if your diet tolerates it. Spice it up with fresh jalapenos or tame it down and use less red pepper flakes. This recipe is very versatile and can be easily modified to serve to your entire family. BONUS!!
Some people get very afraid of making their own cauliflower rice. If that person is you, DON’T DO IT. Simply buy a bag of the frozen (already done for you) riced cauliflower and pop that puppy into the microwave.
Normally, I don’t recommend frozen foods. Fresh is always better and usually healthier for you. However, vegetables are the exception. Especially when they are out of season! AND when it turns your easy weeknight meal into an even easier meal… SCORE!
If you happen to have a few extra minutes in your day or cauliflower was on sale at the farmer’s market this week, it is quite simple to turn it into rice.
How to Rice Cauliflower
First, make sure your cauliflower is completely dry. Discard any stems that remain. Then, chop into into smaller pieces, do not worry about getting rid of the stems. Simply put your pieces of cauliflower into your food processor and pulse it until you get rice consistency. Do not over process as you will end up with more of a puree.
Don’t have a food processor? No worries! Grate your smaller portions of cauliflower using a cheese grater. (Be mindful not to cut your fingers!)
To cook your newly riced cauliflower. Heat a large skillet over medium heat. Add in the cauliflower and season with salt, pepper and a squeeze of lime to take away the bitter taste. Cook for 3-5 min or until desired texture.
Spicy Pork Stir Fry on Cauliflower Rice
- 1 pound ground pork
- 1 large parsnip peeled and cut into ¼ inch slices
- 2 medium carrots peeled and cut into ¼ inch slices
- 5 ounces peas thaw ½ of 10oz bag of frozen
- 1 tbsp olive oil
- 1 tbsp rice wine vinegar
- 1 tbsp hoisen sauce
- 2 cloves garlic grated
- 2 tbsp ginger grated
- ¾ tsp red pepper flakes
- 1 tbsp white sesame seeds toasted
- 4 scallions thinly sliced for topping
- 1-2 jalapenos thinly sliced
- 2 cups cooked cauliflower rice
- Heat the oil in a large skillet over medium heat. Add in the pork, breaking into small pieces. Season with the salt and red pepper flakes. Brown the pork until you no longer see pink (about 5-7 minutes).
- Stir in the garlic, carrots, and parsnips. Cook until vegetables are tender (3-5 min), then add in the ginger, peas, jalapenos (if desired), vinegar, and hoisin sauce.
- Remove from heat. Stir in sesame seeds and scallions. Serve over cooked cauliflower rice. Enjoy!
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