Low-Carb Thai Cauliflower Rice
A quick and healthy Thai-inspired stir fry featuring cauliflower rice, crisp vegetables, protein-rich chickpeas, and a creamy peanut sauce. Low-carb, plant-based, and bursting with flavor — perfect for weeknights or meal prep.
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.
