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+ servings
pesto cauliflower rice, broccoli, meatballs and pinenuts in a white bowl
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5 from 1 rating

Pesto Cauliflower Rice Stir Fry

This Whole30 + Keto Pesto Cauliflower Rice Stir Fry Recipe is a creamy cauliflower rice bowl made using leftovers and freezer staples.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 257
Author: Natalie


  • 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


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


Calories: 257 | Total Carbs: 12.2g | Protein: 6g | Fat: 22.9g | Fiber: 5.4g | Net Carbs: 7g