Lauren Conrad's Cauliflower Stir-Fry Bowls

🥘 Ingredients

• bell pepper (cut into thin strips)
  2 unit
• butter (1 tbsp)
  2 tbsp
• cauliflower florets
  20 oz
• cornstarch
  2 tbsp
• ginger (peeled and minced until you have 2 tbsp)
  2 thumb
• jasmine rice
  1 c
• olive oil
  4 tsp
• peanuts
  2 oz
• pepper
• pineapple
  8 oz
• salt
• scallions
  4 unit
• soy sauce
  4 tbsp
• sugar (1 tsp)
  2 tsp
• vegetable oil (1 tbsp)
  2 tbsp
• veggie stock concentrate
  2 unit
• water
  2 tbsp
• white wine vinegar
  3.333 tbsp

🍳 Cookware

• peeler
• small pot
• large bowl
• large bowl
• large pan
• large pan
• plate

1. 

   1

   Wash and dry all produce. Using a peeler , peel ginger . Melt butter in a small pot over medium-high heat. Add half the minced ginger and cook until fragrant, ⏱️ 2 minutes . Add 3/4 cups water, jasmine rice , and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about ⏱️ 15 minutes . Keep covered off heat until meal is ready.

   ginger: 2 thumb (peeled and minced until you have 2 tbsp), butter: 2 tbsp (1 tbsp), jasmine rice: 1 c
2. 

   2

   Trim, then thinly slice scallions , separating greens and whites. Core and seed bell pepper . Drain pineapple , reserving juice in a large bowl . Cut any large cauliflower florets into bite-size pieces. Roughly chop peanuts .

   scallions: 4 unit, bell pepper: 2 unit (cut into thin strips), pineapple: 8 oz, cauliflower florets: 20 oz, peanuts: 2 oz
3. 

   3

   Transfer cauliflower to another large bowl . Sprinkle with a drizzle of olive oil , followed by half the cornstarch . 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, ⏱️ 6 minutes . Season with salt and pepper.

   olive oil: 4 tsp, cornstarch: 2 tbsp, salt, pepper
4. 

   4

   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 , soy sauce , veggie stock concentrate , sugar , water , and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.

   white wine vinegar: 3.333 tbsp, soy sauce: 4 tbsp, veggie stock concentrate: 2 unit, sugar: 2 tsp (1 tsp), water: 2 tbsp
5. 

   5

   Heat vegetable oil in same large pan over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, ⏱️ 4 minutes . Drain oil, then pour sauce into pan and let simmer until it coats cauliflower in a thick glaze, ⏱️ 2 minutes . Remove from heat, then return bell pepper mixture to pan and toss to combine.

   vegetable oil: 2 tbsp (1 tbsp)
6. 

   6

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