Pork and Veggie Stir Fry Over Cauliflower Rice

10 04 2013

I had half a head of cauliflower leftover after using it in the cauliflower pizza I recently posted about. I loved the way the “rice” came out for the pizza, so I decided to try the “rice” as the base of a stir fry dinner. This is another great way to trick yourself into believing you’re eating a starch when you’re really just getting another serving of veggies! I might be a little obsessed with cauliflower rice now, just saying 😉

Pork and Veggie Stir Fry Over Cauliflower Rice

Pork and Veggie Stir Fry Over Cauliflower Rice

The following serves 2 with leftovers:

  • Half a head of cauliflower, florets chopped
  • Oil
  • Salt and pepper
  • Garlic powder
  • Pork, cubed
  • Chopped veggies for stir frying such as broccoli florets, green beans, mushrooms and red onion
  • Garlic, minced
  • Ginger, minced from the tube
  • Low-sodium soy sauce

Chop the cauliflower into florets and pulse in a food processor until the consistency of “rice” forms. Saute the “rice” in a little olive oil over medium heat until the cauliflower is cooked and translucent, about 8 minutes. Season with salt, pepper and garlic powder to taste.

Meanwhile, make the marinade for your pork and veggies. Whisk together a couple heads a minced garlic, about a 1/2 Tbsp or so of fresh ginger minced from the tube and about 1/4 cup of soy sauce. Toss marinade with veggies and pork and marinate for 15 to 20 minutes.

Stir fry veggies and pork in oil in a hot wok until pork is cooked. To make the stir frying easier, you may want to do the veggies first, remove and set aside and then stir fry the pork to get an even cook. Serve pork and veggies over cauliflower rice and soy sauce on the side.

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