---
title: "Lauren Conrad's Cauliflower Stir-Fry Bowls"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cauliflower-stir-fry-bowls-5ba552c9ae08b542a218f8b2
servings: 2
prep_time: 10 minutes
cook_time: 20 minutes
time_required: 30 minutes
difficulty: Easy
allergens:
  - Peanuts
  - Soy
  - Wheat
  - Milk
tags:
  - Asian-Inspired
  - Vegetarian
  - Quick
  - Stir-Fry
rating: 4.0
rating_count: 1200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Incredible sweet and sour sauce coats everything perfectly
  - theme: Ease
    text: Simple weeknight meal with balanced veggies and rice
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/lauren-conrad-s-cauliflower-stir-fry-bowls.avif"
---
Wash and dry all produce. Peel @ginger{2%tbsp}, then mince. Melt @butter{1%tbsp} in a #small pot{} over medium-high heat. Add half the minced ginger and cook until fragrant, ~{1%minutes}. Add @water{¾%cup}, @jasmine rice{1%cup}, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender, ~{15%minutes}. Keep covered off heat until meal is ready.

Trim, then thinly slice @scallions{2%units}, separating greens and whites. Core and seed @bell pepper{1%unit}, then cut into thin strips. Drain @pineapple{8%oz}, reserving juice in a #large bowl{}. Cut any large @cauliflower florets{12%oz} into bite-size pieces. Roughly chop @peanuts{¼%cup}.

Transfer cauliflower to another #large bowl{}. Sprinkle with a drizzle of @olive oil{2%tbsp}, followed by half the @cornstarch{1%tbsp}. Season with salt and pepper. Toss to coat and set aside. Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add bell pepper and cook, tossing, until tender, ~{5%minutes}. Season with salt and pepper.

Add pineapple chunks and scallion whites to pan with bell pepper. Cook until everything begins to brown, about ~{2%minutes} more. Remove from pan and set aside. In the meantime, add @white wine vinegar{1%tbsp}, @soy sauce{2%tbsp}, @veggie stock concentrate{1%tsp}, @sugar{1%tsp}, @water{2%tbsp}, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.

Heat @vegetable oil{1%tbsp} in same large pan over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, ~{3%minutes}. Drain oil, then pour sauce into pan and let simmer until it coats cauliflower in a thick glaze, ~{1%minutes}. Remove from heat, then return bell pepper mixture to pan and toss to combine.

Divide rice between plates, then top with stir-fry. Garnish with scallion greens and peanuts.