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I just returned from a conference in Phoenix, and as with most meals spent outside of one’s own kitchen, I could use a few tricks to get back on track. And with Thanksgiving just days away, that’s all the motivation I need to do just that.

There’s many things I appreciate about Gwyneth Paltrow’s lifestyle retailer Goop (especially the clean, non-toxic beauty resources) and this recipe is not the first gem I’ve come across. This recipe uses cauliflower rice in place of traditional rice, which is a sensible swap if you’re watching the starchy grains. The only thing I changed from the original recipe, is that I chose to water saute the vegetables instead of using oil.

Coconut Veggie Stir-Fry with Cauliflower Rice


  • 1 bag cauliflower rice (or make your own)
  • 2 cups fresh broccoli florets
  • 5 small pattypan squash, trimmed and quartered
  • 2 tablespoons toasted sesame oil
  • ⅓ cup thinly slivered red onion
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic, minced
  • ¾ cup full-fat coconut milk
  • 1 tablespoon coconut aminos
  • 1 tablespoon cider vinegar
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup unsweetened large coconut flakes, toasted
  • 2 tablespoons snipped fresh cilantro

1. In a large wok or saute pan, stir-fry the broccoli and squash in a little water over medium-high heat for 4 to 5 minutes, or until the vegetables are crisp-tender. Reduce the heat to medium if the vegetables brown too quickly. Add the onion and stir-fry for 2 minutes more. Transfer the vegetables to a bowl; cover to keep warm.

2. To the same pan,, add the ginger and garlic. Cook and stir over medium-low heat for 30 seconds. Carefully add the coconut milk, liquid aminos, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 5 minutes, or until the sauce is slightly thickened.

3. Meanwhile, in a large skillet heat a little water over medium heat. Add the cauliflower rice, the remaining ¼ teaspoon salt, and the remaining ⅛ teaspoon pepper. Cook, stirring frequently, for 3 to 5 minutes, or until the cauliflower is just tender and starting to brown.

4. Return the vegetables to the wok/pan. Cook and stir for 1 minute to heat through. Spoon the cauliflower rice evenly onto two serving plates. Top with the broccoli mixture and sauce. Sprinkle with the coconut and cilantro.