Paleo Stir Fry

A fan of stir fry, I decided to make one with cauliflower as the "rice". It also gave me an opportunity to use up the chicken breasts my husband made the night before as well as part of the puffball mushroom my parents gave to us. The result: judging from the empty wok, a success!


1 onion
Garlic (the amount is up to you--I used 4 cloves)
2 carrots
2 stalks celery
Coconut oil
Ground pepper
Mushroom soy


Cut the cauliflower into florets and place them into the bowl of a food processor.
 Blend until the cauliflower becomes rice".
Set aside.
 Chop up the onions,
and celery.
Chop up whatever other ingredient you would like to add. In my case, a portion of the puffball mushroom,
 and chicken breast.
Add butter and coconut oil to the pan and heat.
Add the onions, garlic, and carrots and cook until soft. Add turmeric, ground pepper, and mushroom soy to the wok.
Add the celery and other ingredients and stir until combined.
Add the cauliflower rice and stir until soft. Covering the wok and lowering the heat helped to achieve a more rice-like consistency for the cauliflower.