Step 1

Pan fry the main vegetables for the stir fry. Add olive oil to a medium sized pan or wok on the stove on medium-high heat. Once olive oil is hot, add fresh vegetables: carrot, asparagus, onion, and cauliflower (regular - do not add the riced cauliflower yet). Do not add kale at this time. It is a thinner vegetable that cooks quickly, and will be added towards the end. Cook the vegetables for 3 minutes, stirring occasionally.

Step 2

Add cauliflower rice and corn. In this particular demonstration, I used Trader Joe's Riced Cauliflower Stir Fry, which comes with frozen corn, but you can use any cauliflower rice and just add the frozen corn. This particular variety of Trader Joe’s cauliflower rice has some vegetables like the frozen corn in it. Otherwise, add corn at this time. Stir all the stir fry vegetables together for 1 minute.

Step 3

Add vegetable broth. Stir, turn the burner heat down to low, cover work or pan, and let simmer for about 5 minutes. You can check at the 3 or 4 minute mark, to make sure there is still a little liquid left in the pan. This will keep the food from sticking. If the water has dissolved, add 1-2 tbsp more and cover until finished.

Step 4

Uncover and add fresh chopped kale to cauliflower stir fry. Stir on low heat for about 1 minute, until liquid has dissolved. Plate and enjoy immediately, topped with fresh diced avocado and Thai basil.