Pesto Stir-Fried Carrots, Cauliflower and Cherry Tomatoes

Total Time
21 min
15 min
6 min
Pesto's famous ingredients ― pine nuts, basil and Parmesan ― give this dish great flavor.


pine nuts

2 Tbsp

peanut oil

2 Tbsp, or canola oil

minced garlic

2 Tbsp

uncooked cauliflower

2 cup(s), florets

uncooked carrot(s)

2 cup(s), thinly sliced

table salt

¾ tsp

black pepper

½ tsp

reduced-sodium chicken broth

3 Tbsp

fresh cherry tomato(es)

2 cup(s), halved


¼ cup(s), chopped (packed)

grated Parmesan cheese

¼ cup(s)


  1. In a dry 14-inch flat-bottomed wok or 12 inch skillet toast pine nuts over medium heat, stir-frying 2 or 3 minutes or until light golden. Transfer to a small dish.
  2. Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic and stir-fry 10 seconds or until fragrant. Add cauliflower and carrots, sprinkle on salt and pepper, and stir-fry 1 minute or until carrots are bright orange. Swirl broth into wok, cover 1 minute until nearly all the liquid is gone. Add cherry tomatoes and basil and stir-fry 30 seconds to 1 minute or until vegetables are tender-crisp. Remove from heat and sprinkle on parmesan and pine nuts. Yields 1 cup per serving.


Cauliflower florets are a “hard” vegetable which means they require a few more minutes to stir-fry. To shorten the stir-fry time, quarter any large florets.If you want to make this into a main dish, increase the pine nuts to 4 Tbsp, the Parmesan to 6 Tbsp, and add 2 ounces of cooked orzo. Will affect SmartPoints value.

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