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pesto cauliflower rice, broccoli, meatballs and pinenuts in a white bowl

Pesto Cauliflower Rice Stir Fry

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x


  • 1 tablespoon of ghee
  • 1 red onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • (2) 12-ounce bags frozen cauliflower rice
  • 1/2 a 16-ounce bag frozen broccoli, chopped in the food processor
  • 12-ounces cooked protein of choice, chopped (I used 8 leftover pesto meatballs)
  • 3 cloves of garlic, grated or finely minced
  • 1/2 cup pesto combined with 1/2 cup bone broth
  • garnish: pinenuts or other nut of choice (optional)


  1. Heat a large skillet over medium heat. Add the ghee, onion, salt + pepper. Cook for 5 minutes until softened.
  2. Add in the frozen cauliflower rice + chopped frozen broccoli. Cook for 10-15 minutes, stirring occasionally, until thawed and starting to turn nutty brown.
  3. Add in the chopped protein of choice. Cook another 5 minutes until warmed through.
  4. Add in the garlic and cook until fragrant, about 30 seconds.
  5. Pour over the pesto + bone broth. Stir, and cook for 3-5 minutes until absorbed and creamy. Taste for salt + pepper. Adjust if needed.
  6. Serve warm topped with pinenuts.
  7. Leftovers will keep in an airtight container for 1 week refrigerated.


Ghee substitution: olive oil, avocado oil, coconut oil or butter if you’re ok with dairy

Possible protein options: leftover meatballs, chicken sausages, ground beef, ground turkey, leftover chicken, etc.