Paleo Vegan Stir Fried Cauliflower Rice

Tapping into the cauliflower rice trend, this often underrated vegetable becomes the vehicle for deeply sauteed mushrooms and gently steamed squash all wrapped in an unctuous stir fry sauce. Asparagus and green onions add an extra dimension of flavor, while cashews and sesame seeds infuse this dish with protein to give it staying power.

Paleo Vegan Stir Fried Cauliflower Rice

Serves 2 - 403 Calories Per Serving (9.7 g Fiber + 8.8 g Protein 

SAUCE

• ¼ Cup Coconut Aminos
• 2 TBS Rice Wine Vinegar
• 1 TBS Sesame Oil 
• 1/4 TBS Glucomannan
• 1 tsp Ground Ginger
• Sriracha to taste

CAULIFLOWER RICE

• 2 TBS Avocado Oil
• 2 Cups Shiitake Mushrooms (or other mushroom of choice)
• 1 Cup Butternut Squash, skinned and finely cubed (or other squash of choice)
• 4 TBS Water
• ¼ Cup Asparagus, thinly sliced
• 10 oz. Frozen Cauliflower Rice 
• ¼ Cup Cashews, toasted
• 1 Large Green Onion, thinly sliced
• 1 tsp Sesame Seeds

In a small liquid measuring cup, combine coconut aminos, rice wine vinegar, sesame oil, glucomannan, ground ginger, and sriracha. Whisk thoroughly to combine, making sure there are no lumps. Set aside. 

Heat 2 TBS avocado oil in a large, flat bottom skillet until glistening. Add mushrooms in an even layer and allow to cook on one side until brown (3-5 minutes). Flip and cook until the other side is brown.

Add squash and water to pan, shaking pan so squash is in an even layer. Cover with a lid and let steam for 1-2 minutes, until squash is just beginning to soften. Remove lid and let excess water cook off if any remains (1-2 minutes).

Add cauliflower rice, asparagus, and cashews to pan, mixing to disperse and creating an even layer. Allow to cook 1-2 minutes, while cauliflower loses some of its moisture. Stir and let cook for another 1-2 minutes until lightly browned.

Turn off heat and pour in sauce. Stir to thoroughly coat, allowing sauce to thicken. Transfer to a serving bowl. Top with sliced green onions and sesame seeds. Serve immediately.