Spicy Sesame Cauliflower Rice Stir Fry

As a working mama who values her job but also values a decent, healthy weeknight meal – I understand the all too real struggle most women face each week when trying to get dinner on the table. That’s why I aim to provide my clients and readers with delicious recipes that come together quickly with limited ingredients, and preferably with leftovers to enjoy for the lunch the next day (after all – planned leftovers are the key to avoiding a sad desk lunch and/or a crappy (and often expensive) take-out option). Enter this week’s super simple AND super tasty recipe: Spicy Sesame Cauliflower Rice Stir Fry!

Keto-friendly, gluten-free and vegan, it’s literally the perfect meal for anyone. Plus, depending on how many people are tucking in there’s often leftovers, which means lunch for you the next day! Huzzah!

Honestly, this recipe has quickly become a favourite in my house and I suspect it’s about to be bookmarked in your faves, too.

Yours Truly,

The Natural Blonde

Spicy Sesame Cauliflower Rice Stirfry

Keto-friendly, gluten-free and vegan, this quick dish will become a weeknight fave!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 4 cups cauliflower rice
  • 1 block extra firm tofu, pressed and cut into 1/2" cubes
  • 1 red pepper, thinly sliced
  • 1 cup cremini mushrooms, thinly sliced
  • 2 cups baby spinach
  • 1 Tbsp. coconut oil
  • 1 clove garlic, minced
  • 2 tsp. fresh ginger, grated (or sub 1 tsp. dried ginger)
  • 1 tsp. sesame oil
  • 3 Tbsp. tamari
  • 1 tsp. red pepper flakes
  • 2 green onions, thinly sliced (for garnish)


  1. In a large pan or wok, heat the coconut oil over medium heat. Add in the tofu and sauté, stirring often, until golden- about 5 minutes. 

  2. Add in the red peppers and mushrooms and continue to sauté for another 5 minutes. 

  3. Next, add in the ginger and garlic and saute for about a minute (just until fragrant) before adding in the cauliflower rice, sesame oil, red pepper flakes and tamari. Continue to cook until most of the moisture has left the cauliflower rice and it’s gotten “fluffy”. 

  4. Lastly, add in the spinach and stir until just wilted (not too soggy). Transfer to bowls and garnish with green onion. Serve and enjoy!!


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