With D'Olivo Olive Oil, healthy food can also be delicious food! This vegetable-rich stir fry makes us feel good and makes our tastebuds happy.



1 head of cauliflower cut into florets

3 tablespoons of D'Olivo Ultra Premium Olive Oil

Kosher salt and freshly ground Vietnamese Pepper

1 cup of jasmine rice

1/2 cup of sliced peanuts or roasted peanuts – salted

1 cup of snow peas – trimmed

1/2 yellow bell pepper – chopped

1/2 red bell pepper - chopped

2 tablespoons of fresh chopped ginger

3 scallions – chopped

1/3 cup of sweet Thai Chili Sauce

1 1/2 teaspoons of low sodium soy sauce

1/4 cup of chopped cilantro



Preheat the broiler.

Cook the rice in 1 1/2 cup water – set aside.

Meanwhile, toss the cauliflower with 2 tablespoons of D'Olivo Ultra Premium Olive Oil and a generous pinch of salt and of pepper. Lay out the cauliflower on a baking sheet, broil – stirring occasionally, until lightly charred and tender, approx. 10 min.

Heat the remaining D'Olivo Ultra Premium Olive Oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, for about a minute. Set aside.

Add the snow peas, bell peppers and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add scallions and cauliflower, toss. Add the chili sauce, soy sauce and continue to cook, stirring often, until the vegetables are glazed (about 2min).

Fluff the rice with a fork; top each serving with the stir-fry, peanuts, and cilantro.

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