This Asian Cauliflower Rice Stir Fry with Peanut Sauce is the perfect fusion of bold Thai-inspired flavors and wholesome nutrition.
Packed with vibrant vegetables, plant-based protein from chickpeas, and healthy fats from creamy peanut butter, it’s a dish that fuels your body while satisfying your taste buds.
Low-Carb Thai Cauliflower Rice
Equipment
- 1 Food processor
- 1 Large Skillet or Wok
- 1 Mixing Bowl
- 1 Silicone Spatula
Ingredients
For the Stir Fry:
- 1 small red onion sliced
- 2 large carrots peeled and thinly sliced
- 1 large red bell pepper sliced
- 4 cups cauliflower rice about 1 small cauliflower or ½ large
- 15 oz canned chickpeas drained and rinsed
- 200 g snow peas
- 1 cup fresh cilantro chopped (or green onion/parsley)
For the Peanut Sauce:
- ⅓ cup peanut butter smooth or crunchy
- 3 tbsp lime juice about 1 large lime
- 2 tbsp rice vinegar
- 2 tbsp tamari or soy sauce
- ¾ tsp garlic powder
- ½ tsp ground ginger
- 1 tsp sriracha or to taste
Optional Garnishes:
- Sesame seeds
- Extra cilantro parsley, or green onion
Instructions
- Prepare the Cauliflower Rice: Start by removing the leaves and core from your cauliflower. Break it into medium-sized florets that will fit easily into your food processor feed chute. Working in batches, place the florets into a food processor fitted with a shredding or grating blade and pulse until the pieces resemble small rice grains. Be careful not to over-process — you want light, fluffy rice-like pieces, not mush. If you only have an S-blade, pulse the florets in short bursts, checking after every few pulses. Once processed, transfer the cauliflower rice to a large bowl and set aside.
- Make the Peanut Sauce: In a medium mixing bowl or a glass measuring cup, add the peanut butter, fresh lime juice, rice vinegar, tamari (or soy sauce), garlic powder, ground ginger, and sriracha. Using a whisk or silicone spatula, stir until the sauce becomes smooth, creamy, and fully emulsified.Taste and adjust seasoning — add more sriracha for extra heat or a splash of lime juice for added brightness. Set the sauce aside while you prepare the stir fry.
- Sauté the Aromatic Vegetables: Heat a large skillet or wok over medium heat. Add two tablespoons of water to the pan (or a splash of vegetable broth for extra flavor). Once hot, add the sliced red onion, thin carrot rounds, and bell pepper strips. Stir frequently and cook for about 4–5 minutes, or until the vegetables begin to soften while still retaining their vibrant color.Keep the heat moderate to prevent scorching.
- Add Cauliflower Rice, Chickpeas, and Snow Peas: Increase the heat slightly to medium-high. Add the prepared cauliflower rice to the skillet, followed by the drained chickpeas and fresh snow peas. Stir gently to combine, making sure the vegetables are evenly distributed. Continue sautéing for 3–4 minutes, stirring often, until the cauliflower rice has softened slightly and any excess moisture has evaporated. Avoid overcooking — the vegetables should remain tender-crisp for the best flavor and texture.
- Incorporate the Peanut Sauce: Turn off the heat and immediately pour the prepared peanut sauce over the stir fry. Sprinkle in the freshly chopped cilantro (or green onions/parsley, if using). Using a spatula, gently fold the sauce into the vegetables until everything is evenly coated. The residual heat from the pan will warm the sauce and release its aroma without overcooking the vegetables.
- Garnish and Serve: Transfer the stir fry to individual serving bowls or a large platter. Top with a sprinkle of sesame seeds for extra crunch and an additional handful of chopped cilantro for freshness. Serve hot as a stand-alone main course or pair it with steamed edamame, fresh spring rolls, or a light cucumber salad for a complete meal.
- Storage and Reheating: If you have leftovers, allow the stir fry to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water to restore moisture, or microwave in short intervals until heated through. Avoid overcooking during reheating to preserve the crispness of the vegetables.
Notes
- Always process cauliflower in batches to avoid uneven texture or sogginess.
- If using the S-blade, pulse briefly to maintain a fluffy rice consistency.
- Pat or squeeze out excess moisture from cauliflower rice before cooking.
- Keep vegetables slightly crisp for the best flavor and nutrient retention.
- Adjust the spice level by adding sriracha gradually to taste.
- For soy-free diets, swap tamari/soy sauce with coconut aminos.
- This recipe is meal-prep friendly and stays fresh for several days.
- Use almond, cashew, or sunflower seed butter if avoiding peanuts.
The cauliflower rice base makes it naturally low in carbs, high in fiber, and lighter than traditional stir-fry, making it ideal for those watching their carb intake or seeking a gluten-free option.
With its balance of protein, fiber, and heart-healthy fats, this recipe keeps you fuller for longer without leaving you sluggish.
Plus, it comes together in about 35 minutes, making it a great option for busy weeknights or meal prepping.
The peanut sauce ties everything together with a perfect blend of tang, spice, and creaminess — ensuring you’ll want to make it again and again.
Must-Have Tools for Perfect Results
Cuisinart Elemental 8-Cup Food Processor
Perfect for transforming cauliflower into fluffy rice-like granules in seconds.
Beyond this recipe, it’s invaluable for chopping, slicing, and shredding veggies effortlessly.
Lodge 12-Inch Cast Iron Skillet
Ideal for stir-frying veggies to tender-crisp perfection while retaining heat evenly. Also great for searing proteins or making one-pan meals.
OXO Good Grips Silicone Spatula
Flexible yet sturdy for mixing peanut sauce and folding it into the stir fry without damaging delicate veggies.
A must for baking, sautéing, and scraping bowls clean.
Pyrex 2-Cup Glass Measuring Cup
Perfect for mixing and measuring sauce ingredients.
Heat-safe and dishwasher-friendly, making it useful for sauces, dressings, and marinades.
Chef’s Secrets for Flawless Results
The key to making this dish exceptional lies in balancing texture and flavor.
First, don’t rush the cauliflower rice preparation — processing it too much creates a watery, mushy result that can dilute the sauce.
For crisp, vibrant vegetables, stir fry over medium-high heat and stop cooking as soon as they are tender-crisp.
The peanut sauce should be added only after removing the skillet from the heat; this preserves its nutty aroma and prevents the sauce from thickening too much.
If you want extra depth of flavor, toast the peanut butter briefly in a dry skillet before mixing the sauce — this intensifies its richness.
Lastly, keep all vegetables prepped before you start cooking, as stir frying happens quickly.
Serving Suggestions to Elevate the Meal
This dish makes a satisfying plant-based main course on its own, but it also works beautifully as part of a larger Asian-inspired spread.
Serve alongside fresh cucumber salad, vegetable spring rolls, or steamed edamame for added freshness and protein.
For a heartier option, pair with brown rice or quinoa for extra fiber.
A sprinkle of roasted peanuts or cashews on top adds crunch, while a squeeze of extra lime just before serving brightens the flavors.
If you’re entertaining, serve it in a large shallow bowl garnished with colorful herbs for an impressive table presentation.
Storage Tips for Freshness and Flavor
To store leftovers, first let the stir fry cool completely to prevent condensation from making it soggy.
Transfer to airtight containers and refrigerate for up to 4 days.
If you plan to reheat, use a skillet over medium-low heat with a splash of water to revive moisture and keep the vegetables from overcooking.
This dish also freezes well — place cooled portions in freezer-safe bags, flatten for space efficiency, and freeze for up to 1 month.
Thaw in the refrigerator before reheating. Always taste and adjust seasoning after reheating, as flavors can mellow over time.
Frequently Asked Questions
1. Can I make this recipe completely nut-free?
Yes! Replace peanut butter with sunflower seed butter, tahini, or soy butter.
Each alternative will slightly change the flavor but still deliver a creamy, rich sauce.
2. Is this dish suitable for keto diets?
Absolutely. Since cauliflower rice replaces traditional rice and the sauce is naturally low in carbs, this stir fry is keto-friendly.
Just watch your portion of chickpeas if you need to keep carbs very low.
3. How can I make it more protein-rich?
You can add cubed tofu, tempeh, or even edamame along with the chickpeas to increase plant-based protein content.
4. Can I use frozen cauliflower rice?
Yes, but thaw it first and drain any excess water to avoid soggy results. Pat it dry with a clean kitchen towel before cooking.
5. What can I use instead of tamari or soy sauce?
Coconut aminos is a great gluten- and soy-free alternative. You can also use liquid aminos for a similar umami taste.
