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Asian Stir-Fry Cauliflower Rice

Orange Marmalade Cookies

Image source: delish


  • Cauliflower, florets (4 cups)

  • Ginger grated (1 tbsp)

  • Soy Sauce (2 tsp)

  • Sesame Oil (1 tsp)

  • Coconut Oil (2 tbsp)

  • Garlic, minced (3 cloves)

  • Onion, diced (1 pc)

  • Broccoli, chopped florets (1 cup)

  • Carrots, peeled and grated (2 pcs)

  • Sweet Corn Kernels (1/2 cup)

  • Fresh Green Peas (1/2 cup)

  • Spring Onion, sliced (2 pcs)

  • Sesame Seeds, toasted (1/2 tsp)

  • Black Pepper (1/2 tsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Pulse the cauliflower florets in the food processor till it resembles rice and set aside.

  2. Whisky together the soy sauce, sesame oil, ginger and black pepper together and set aside.

  3. Heat coconut oil over a skillet on medium heat. Add garlic and onion and cook, stirring often till the onions become translucent.

  4. Add the broccoli, carrots, corn and peas and stir occasionally until the veggies are tender. Stir in the cauliflower rice, spring onions and soy sauce mixture and stir to ensure all the veggies are well mixed and the cauliflower is cooked till tender.

  5. Plate and garnish with sesame seeds and serve!

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