Easy Cauliflower Stir Fry Plant-Based Recipe

This simple, quick, and easy cauliflower stir-fry plant-based recipe is one of my favourites. I have always loved how I can have endless creative ways to use cauliflower and this dish is one of them. I like to add mine on top of the rice to make a nice, delicious rice bowl or sometimes I enjoy eating it with noodles, making a salad or eating it as it is.

Print Recipe

Prep Time: 5

Course: Main Course

Cuisine: Fusion

Diet: Low Fat

Keyword: vegetarian recipe, healthy recipe,, vegan recipe, oil free recipe, plan-based recipe, simple vegan recipe

Servings:

Calories: 1416kcal

Equipment

pressure cooker/instant pot
Non-stick Pan

Ingredients

1 pc Onion
2 pcs Bell Pepper
1 pc Cauliflower Medium-Sized
2 cups Mushroom
1 tsp Black Pepper
1 tsp Chili Pepper
1 tsp Turmeric
1 tsp Cumin
2 cups Rice

Metric - US Customary

Instructions

Fry onion (use a non-stick pan instead of frying it with oil) until it's golden brown. Add mushrooms and salt. Add 1-2 teaspoons of chilli powder, black pepper, 1 teaspoon of turmeric and 1 teaspoon of cumin. Fry until the mushrooms are golden brown.
Add chopped cauliflower and sliced bell peppers. Stir everything and let it cook for 5-6 minutes until the cauliflower and peppers are just about the right texture.
Note: Do not overcook.
Add half a cup of pumpkin seeds and leave it to simmer for another 2 to 3 minutes.
Prepare rice or noodles of your choice and top it with stir-fried cauliflower.
Serve and enjoy!

For the Rice

Add 2 cups of rice and 2.5 cups of water into a pressure cooker/instant pot. Pressurise for 20 minutes. Note: No need to add salt.

Nutrition

Tried this recipe?Let us know how it was!