---
title: "Lauren Conrad's Cauliflower Stir-Fry Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cauliflower-stir-fry-bowls-5ba552c9ae08b542a218f8b2
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Peanuts
  - Soy
  - Wheat
  - Milk
tags: []
rating: 4.0
rating_count: 1200
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 560
  protein: 12
  fat: 26
  saturated fat: 7
  carbohydrates: 72
  sugar: 16
  fiber: 7
  cholesterol: 15
  sodium: 760
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/lauren-conrad-s-cauliflower-stir-fry-bowls.avif"
---
Wash and dry all produce. Using a #peeler{}, peel @ginger{2%thumb}(peeled and minced until you have 2 tbsp). Melt @butter{2%tbsp}(1 tbsp) 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{1%cup}, 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.

Trim, then thinly slice @scallions{4%unit}, separating greens and whites. Core and seed @bell pepper{2%unit}(cut into thin strips). Drain @pineapple{8%ounce}, reserving juice in a #large bowl{}. Cut any large @cauliflower florets{20%ounce} into bite-size pieces. Roughly chop @peanuts{2%ounce}.

Transfer cauliflower to another #large bowl{}. Sprinkle with a drizzle of @olive oil{4%tsp}, followed by half the @cornstarch{2%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, ~{6%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{10%tsp}, @soy sauce{4%tbsp}, @veggie stock concentrate{2%unit}, @sugar{2%tsp}(1 tsp), @water{2%tbsp}, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.

Heat @vegetable oil{2%tbsp}(1 tbsp) 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.

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