Thai Cauliflower Rice is a 30 minute dinner idea without extra calories. Riced cauliflower, coconut milk, peanuts & peppers – what could be tastier. Perfect vegetarian meal. but also enjoyed by the meat-eating members of my family.
Thai Cauliflower Rice
Ingredients: serves 6
Prep Time: 12 minutes Cook Time: 13 minutes
900g (7 – 8 inch in diameter) cauliflower head, separated into large florets
1 tbsp coconut or avocado oil
1 medium onion, finely chopped
3 large garlic cloves, minced
½ Jalapeno pepper, seeded & minced
1 medium bell pepper, finely chopped
14 oz can coconut milk, full fat
2 tsp red curry paste
2 tsp fish sauce
1 tsp maple syrup or raw honey
½ tsp + a pinch salt
¾ cup peanuts
Fresh coriander, finely chopped
Cooking spray (I use coconut oil)
How to prepare
In a food processor, add cauliflower in batches and process until “rice” forms. Just watch closely and do not over process into mush. Transfer to a bowl.
Preheat non-stick skillet on medium – high heat and spray with cooking spray. Add cauliflower “rice” and cook for 5 – 7 minutes or until a bit golden, stirring frequently and watching closely not to burn. Sprinkle with a pinch of salt. Transfer to a bowl and set aside.
Return skillet on medium heat and swirl oil to coat (small bits of cauliflower “rice” are fine). Add onion, garlic, jalapeños and bell pepper; cook for 5 minutes or so, stirring occasionally.
Add coconut milk, red curry paste, fish sauce, maple syrup and salt; stir and let simmer for a few minutes. Stir in “rice” and peanuts. Remove from heat and sprinkle with coriander. Serve hot on its own or with brown rice.
Grace has some extra tips on how to cook cauliflower “rice” click HERE