Cauliflower Stir-Fry Salad

Our Cauliflower Stir-Fry Salad recipe is Paleo, vegan, and vegetarian-friendly!

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Cauliflower Stir-Fry Salad

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 314

carbohydrate 59g

protein 18g

fat 5g

saturated fat 2g

polyunsaturated fat 1g

monounsaturated fat 1g

cholesterol 9g

sodium 1658g

potassium 2059g

fiber 29g

sugar 15g

vitamin a 101g

vitamin c 886g

calcium 25g

iron 32g

Ingredients

  • 11/2 head(s) cauliflower cut into 1/2 inch pieces
  • 11/2 head(s) broccoli cut into 1/2 inch pieces
  • 1 medium bell pepper(s), red sliced
  • 1 medium bell pepper(s), green sliced
  • 1 medium bell pepper(s), yellow sliced
  • 1/3 pound(s) green beans, fresh cut
  • 8 medium onion(s), green sliced into one inch sections
  • 2 cup(s) brussels sprouts halved, about 1/2 lb for 4 servings
  • 1 tablespoon(s) garlic powder
  • 1 teaspoon(s) sea salt to taste
  • 3/4 cup(s) coconut aminos
  • 1/2 cup(s) water
  • 1 tablespoon(s) ghee or coconut oil

Instructions

  1. In a wok or large skillet, heat the ghee and water on high for a few minutes or until bubbling. Add the vegetable mixture and sauté for 10 minutes or until the vegetables start to soften.
  2. Add the garlic powder, sea salt, and coconut aminos to the mixture, stirring frequently. Continue cooking for 5-10 more minutes, or until the vegetables start to brown.
  3. Serve the mixture warm as a side dish or appetizer, or allow to cool and serve chilled as a cold salad. For additional flavors, top with bacon, chicken, or both!

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