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The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!


Recipe Summary

15 mins
10 mins
25 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.

  • Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.

  • Serve warm garnished with almonds and parsley.

Cook's Notes:

You can use frozen French-cut green beans instead of fresh.

I purposely used a scant amount of curry powder, due to family tastes. Leave it out completely, or add more if you love the flavor.

The veggies will release some liquid as they cook, but if the skillet looks dry, add about 1 tablespoon water. Be sure to continue cooking until all the liquid has evaporated.

Nutrition Facts

90 calories; protein 3g; carbohydrates 7.9g; fat 5.8g; sodium 52.9mg. Full Nutrition