July 23, 2024

Plant-Based Chorizo Stir-Fry Over Cauliflower Grits

Name: Plant-Based Chorizo Stir-Fry Over Cauliflower Grits
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 10-12 oz bags of frozen riced cauliflower; 2 cloves garlic; 1 tbsp coconut oil; 2 tbsp nutritional yeast; 1/2 tsp salt; 1/2 tsp course-ground black pepper; 1/2 cup Plant-Based Whole30-compatible almond milk; 10 oz Plant-Based Whole30-compatible "chorizo" or "pork"; 1 green bell pepper (sliced); 1 tbsp coconut oil or extra-virgin olive oil; 2 green onions (sliced); 2 tbsp chopped fresh parsley; Plant-Based Whole30-compatible hot sauce (optional, to taste)

Jump to recipe

This Plant-Based Chorizo Stir-Fry Over Cauliflower Grits is for lovers of heat, with just the right amount of spice to light up your taste buds. (We’d call it “mild-to-medium.”) If you like an even more fiery flavor, serve it with hot sauce.

If you’re into easy, delicious (and show-stoppingly beautiful!) plant-based recipes, you’ll LOVE The New Whole30! Pre-order now and snag an exclusive bonus booklet packed with goodies with additional shopping lists, exclusive recipes, a handy recipe cross-reference guide between the Original and Plant-Based programs, and complimentary entry to the virtual kick-off event for the September’s Plant-Based Whole30. Don’t miss out on your pre-order bonuses!

Plant-Based Chorizo Stir-Fry Over Cauliflower Grits

Prep Time 10

Cook Time 5

Total Time 15

Ingredients

For the Cauliflower Grits

2 10-12 oz bags of frozen riced cauliflower
2 cloves garlic
1 tbsp coconut oil
2 tbsp nutritional yeast
1/2 tsp salt
1/2 tsp course-ground black pepper
1/2 cup Plant-Based Whole30-compatible almond milk

For the Chorizo-Pepper Stir-Fry

10 oz Plant-Based Whole30-compatible "chorizo" or "pork"
1 green bell pepper sliced
1 tbsp coconut oil or extra-virgin olive oil
2 green onions sliced
2 tbsp chopped fresh parsley
Plant-Based Whole30-compatible hot sauce optional, to taste

Instructions

Make the Cauliflower Grits

IN a medium saucepan, cook the cauliflower rice and garlic in the coconut oil over medium heat until tender, 2 to 4 minutes.
REMOVE from heat; stir in the nutritional yeast, salt, and black pepper. Stir in the almond milk.
USING an immersion blender, blend until combined but not smooth, to mimic the texture of classic grits. If you don’t have an immersion blender, use a food processor or a potato masher to create a creamier texture.
COVER and keep warm while preparing the stir-fry.

Make the "Chorizo" Pepper Stir-Fry

IN a large skillet over medium heat, cook the chorizo, bell pepper, and green onions in the coconut oil until the bell pepper is tender, 3 to 4 minutes.
SERVE the stir-fry on the grits and sprinkle with parsley. If desired, serve the hot sauce on the side.

Melissa Urban

Melissa Urban is a 7x New York Times bestselling author (including the #1 bestselling The Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and a poodle named Henry.