Garlic Cauliflower Stir Fry Recipes

Steps:

• Bring a large pot of water to boil.
• Cut off and discard cauliflower leaves and cut out the core; cut the cauliflower into florets.
• Add 1 tablespoon of salt to boiling water; bring back to a boil and add the cauliflower; stir gently as water comes back to a boil, boil for about 1 minute, or till cauliflower is tender but still firm; drain and set aside.
• heat a large wok over high heat; add the oil and swirl to coat; add the garlic and stir-fry until it starts to turn golden, 15-20 seconds; add the cauliflower and stir-fry for 30 seconds to 1 minute; press it against the side of the wok to sear it but don't mash it.
• Add 1/2 teaspoon of salt, stir-fry briefly and serve.

Steps:

• In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle with parsley and lemon-pepper. Cook and stir for 12-15 minutes or until lightly browned and tender.

Steps:

• Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
• Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
• Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

Steps:

• Heat sesame oil in a large nonstick skillet over medium heat. Add garlic and ginger and cook until fragrant, about 1 minute. Add riced cauliflower medley and cook, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Stir in soy sauce and cook for 1 minute.
• Move cauliflower mixture to one side of the skillet and pour eggs into the other side. Cook and stir until eggs are scrambled, about 3 minutes. Mix eggs and cauliflower mixture together and cook until heated through, about 1 minute.

Steps:

• In a pot of boiling water add the cauliflower and carrots. Turn off the heat and let the vegetables stand for about 2 minutes. Drain and set aside.
• Combine all the sauce ingredients and mix well to dissolve he cornstarch or arrowroot. Set aside.
• In a large wok or heavy skillet, heat half the oil over high heat.
• Swirl the oil around to coat the bottom of the pan. Add the garlic, ginger and scallions and stir-fry for 30 seconds. Add the chicken and continue to stir-fry for 4 or 5 minutes or until chicken is cooked through.
• Add the cauliflower and carrots and continue to stir-fry for 2 to 3 minutes to coat the vegetables with the garlic mixture.
• Give the sauce another quick stir and add to the pan. Cook for 1 to 2 minutes until sauce coats everything and is slightly thickened.
• Garnish with peanuts and serve.