This is a great dish on its own or with a meat accompanying it. It is very quick to make and the colors are gorgeous! I find it easiest to prepare the stir-fry while the Cauliflower ‘Rice’ is in the oven. About the time that I am taking the ‘rice’ out, the stir-fry is nearly complete. You can also cook the ‘rice’ ahead of time, then just heat it up when needed.
2 Tbsp Sesame oil (or any other cooking oil you would like)
2 cloves of garlic, minced
4 carrots, peeled and julienned
I bell pepper (red or yellow), julienned
I med zucchini, sliced using a spiralizer*
½ cup raw cashews
Heat oil in a pan over medium heat.
Add garlic, carrots and pepper, saute for 5 min or until the carrots just begin to soften.
Add zucchini and cashews, saute for another 5 min or until the veggies are done to your liking.
Serve on top of cauliflower rice and enjoy!
*If you don’t have a spiralizer, you can also julienne the zucchini.
