Lauren Conrad's Cauliflower Stir-Fry Bowls

🥘 Ingredients

• bell pepper
  1 unit
• butter
  1 tbsp
• cauliflower florets
  12 oz
• cornstarch
  1 tbsp
• ginger
  2 tbsp
• jasmine rice
  1 c
• olive oil
  2 tbsp
• peanuts
  ¼ cup
• pineapple
  8 oz
• scallions
  2 units
• soy sauce
  2 tbsp
• sugar
  1 tsp
• vegetable oil
  1 tbsp
• veggie stock concentrate
  1 tsp
• water
  2 tbsp, ¾ cup
• white wine vinegar
  1 tbsp

🍳 Cookware

• small pot
• large bowl
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel ginger , then mince. Melt butter in a small pot over medium-high heat. Add half the minced ginger and cook until fragrant, ⏱️ 1 minutes . Add water , jasmine rice , 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.

   ginger: 2 tbsp, butter: 1 tbsp, water: ¾ cup, jasmine rice: 1 c
2. 

   2

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

   scallions: 2 units, bell pepper: 1 unit, pineapple: 8 oz, cauliflower florets: 12 oz, peanuts: ¼ cup
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, ⏱️ 5 minutes . Season with salt and pepper.

   olive oil: 2 tbsp, cornstarch: 1 tbsp
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: 1 tbsp, soy sauce: 2 tbsp, veggie stock concentrate: 1 tsp, sugar: 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, ⏱️ 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.

   vegetable oil: 1 tbsp
6. 

   6

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