Cauliflower "rice" Stir-Fry

By vdub

Ingredients

• 2 cups cauliflower florets
• 2 Tbsp coconut or extra-virgin olive oil, divided
• 1 sliced red onion, divided
• 4 minced cloves garlic, divided
• Coarse salt
• 1/4 cup Cleansing Broth
• 1 Tbsp minced fresh ginger
• 1 thinly sliced small red chile
• 2 cups broccoli florets
• 1 julienned large carrot
• 1/2 diced (stemmed, seeded) red bell pepper
• Juice of 1/2 lemon
• 2 Tbsp shelled pumpkin seeds
• 2 Tbsp fresh cilantro leaves

Details

Servings 2
Adapted from wholeliving.com

Preparation

Step 1

Pulse cauliflower florets in a food processor until finely chopped.

Heat 1 Tbsp oil in a large skillet over medium heat. Add 1/2 sliced red onion and 2 minced cloves garlic and cook, stirring, until tender, about 6 minutes. Add cauliflower and season with coarse salt. Stir in Cleansing Broth and steam, covered, until broth has evaporated and cauliflower is tender, about 6 minutes. Transfer to a bowl and cover.

Wipe pan and heat 1 Tbsp oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about 5 minutes. Add 2 minced cloves garlic, ginger, and chile and cook 1 minute. Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about 5 minutes. Season with salt. Remove from heat and add lemon juice.

For each serving, top cauliflower with vegetables and sprinkle with 1 Tbsp pumpkin seeds and 1 Tbsp cilantro.

Cook's Note

Refrigerate in an airtight container up to two days.