Summer Vegetable Stir Fry With Purple Cauliflower Coconut Rice

One of our favorite go to meals is a good stir fry. Especially when I have a bunch of fresh vegetables from the market. Plus it’s a great way to clean out the fridge. I got beautiful purple cauliflower heads from the market and had always seen the cauliflower rice recipes floating around so I wanted to try that but I still wanted the rice. So i added coconut rice to it with all the fresh summer vegetables and tossed with a ginger soy glaze. It’s perfect for leftovers too, keeps for about 3 days. Plus its vegan for those of you watching it this summer!

Ingredients

• 1 medium cup roasted purple cauliflower
• 1 tbsp. olive oil
• salt and pepper
• 1 1/2 cup basmati rice
• 1 lime, juiced
• 1 can unsweetened coconut milk
• 1/2 cup shredded or thinly sliced carrots
• 1 cup broccoli florets
• 1 ear of corn, cut off the cob
• 1/2 cup red pepper, medium to large dice
• 1/2 cup yellow or orange pepper, medium to large dice
• 3/4 cup snap peas
• 1 cup crimini mushrooms

Directions

Preheat the oven to 375 degrees F.

Cut the florets off the cauliflower, spread on a baking sheet and drizzle with the olive oil and season with salt and pepper. Toss to coat evenly. Bake in the oven for about 10-12 minutes just until slightly golden and tender.

Once out of the oven pulse in a food processor until it resembles small pieces, or “rice.” Set aside.

To cook the rice, in a small sauce pan add the can of coconut milk, lime juice and about 1/2 cup water bring to a boil and add the rice. Cover and reduce heat to low simmer and cook until it’s all absorbed about 12-15 minutes. Stir occasionally just so the coconut milk doesn’t stick to the bottom. Add the roasted cauliflower to the cooked rice and toss until it all turns that beautiful purple. Keep warm and set aside.

While your rice is cooking, start cooking the vegetables and the ginger soy sauce. In a large wok add 1 tbsp of vegetable oil or water to the pan and make sure it’s hot so the veggies will get a little sear and steam. Add the veggies and season with salt and pepper. Cook until everything is tender and the broccoli is bright green.

Ginger Soy Sauce

Ingredients

• 1 tbsp. vegetable oil
• 3 scallions, sliced
• 1 inch ginger, peeled and thinly sliced or minced
• 3 garlic cloves, minced
• 1 fresno or jalapeño pepper, minced (seeds optional)
• 1/2 cup rice wine vinegar
• 3/4 cup low sodium soy sauce
• 2 tbsp. brown sugar
• 1 tbsp. honey
• 1 tbsp. corn starch
• 1 1/2 tbsp. corn starch

Directions

In a small sauté pan over medium heat, add the oil, scallions, ginger, garlic, pepper. Cook just until everything is translucent. Add the rice wine vinegar, soy sauce, brown sugar, honey. Let reduce on medium for about 4-5 minutes. In a separate small bowl combine the corn starch and water, to make a slurry. Whisk together until smooth. Add to the ginger soy sauce just enough until it slightly thickens. Pour half over just to coat the cooked vegetables.

To plate add the purple cauliflower rice, top with the vegetables, and the ginger soy sauce. Garnish with bean sprouts and cilantro. Enjoy immediately, and enjoy! 🙂