Lauren Conrad's Cauliflower Stir-Fry Bowls

Lauren Conrad's Cauliflower Stir-Fry Bowls

with Bell Pepper, Pineapple, and Sweet and Sour Sauce

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From her recipe box to your HelloFresh box, dress up the dinner table with meals from Lauren Conrad’s Capsule Menu. This month, we’re cooking Cauliflower Stir-Fry Bowls, one of Lauren’s absolute favorites. This Asian-inspired dish features cauliflower florets, bell peppers, pineapple, and peanuts over fluffy jasmine rice. But what makes it a winner is the incredible sweet and sour sauce that coats everything.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


½ cup

Jasmine Rice

2 unit


1 unit

Bell Pepper

4 ounce


10 ounce

Cauliflower Florets

1 ounce



1 tablespoon


5 teaspoon

White Wine Vinegar

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon


1 tablespoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2343 kJ
Calories560 kcal
Fat26 g
Saturated Fat7 g
Carbohydrate72 g
Sugar16 g
Dietary Fiber7 g
Protein12 g
Cholesterol15 mg
Sodium760 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Peel ginger, then mince until you have 2 TBSP. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the minced ginger and cook until fragrant, 1-2 minutes. Add ¾ cups water, rice, 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, separating greens and whites. Core and seed bell pepper, then cut into thin strips. Drain pineapple, reserving juice in a large bowl. Cut any large cauliflower florets into bite-size pieces. Roughly chop peanuts.


Transfer cauliflower to another large bowl. Sprinkle with a drizzle of olive oil, followed by half the cornstarch. 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, 5-6 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 vinegar, soy sauce, stock concentrate, 1 tsp sugar, 2 TBSP water, and remaining ginger and cornstarch to bowl with pineapple juice, stirring until well combined.


Heat 1 TBSP oil in same large pan over medium-high heat. Add cauliflower and cook, tossing occasionally, until browned and nearly cooked through, 3-4 minutes. Drain oil, then pour sauce into pan and let simmer until it coats cauliflower in a thick glaze, 1-2 minutes. Remove from heat, then return bell pepper mixture to pan and toss to combine.


Divide rice between plates, then top with stir-fry. Garnish with scallion greens and peanuts.