Thai Cauliflower Rice
This Thai Cauliflower Rice is fresh, flavorful, and easy to make! Enjoy a light, healthy twist on a classic with vibrant veggies and a zesty sauce.
Equipment
- Food processor or box grater
- Large Skillet
- Chopping knife and cutting board
- Measuring cups and spoons
- Serving Dish
Ingredients
- 1 large head cauliflower
- 2 tablespoons coconut oil
- ½ teaspoon sea salt or to taste
- 2 cloves garlic minced
- 1 bunch green onions chopped
- 1 large red bell pepper chopped
- 1 large ripe mango peeled and chopped
- ½ cup red onion sliced
- ⅓ cup fresh mint leaves chopped
- ½ cup raw cashews
- ½ cup light coconut milk
- 1½ tablespoons fresh ginger peeled and grated
- 2 tablespoons lime juice
- 2 tablespoons creamy almond butter
Instructions
- Begin by removing the leaves and stem from the cauliflower. Cut it into florets and place them in a food processor. Pulse until the cauliflower resembles rice grains. If you don’t have a food processor, you can use a box grater to achieve the same texture.
- In a large skillet, heat the coconut oil over medium heat. Once hot, add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn!
- Stir in the riced cauliflower and sprinkle with sea salt. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but still slightly firm.
- Add the chopped green onions, red bell pepper, and sliced red onion to the skillet. Sauté for an additional 3-4 minutes until the vegetables are vibrant and slightly softened.
- Gently fold in the chopped mango and raw cashews, allowing the heat from the skillet to warm everything through for about 2 minutes.
- In a small bowl, whisk together the light coconut milk, grated ginger, lime juice, and almond butter until smooth. Pour this sauce over the cauliflower rice mixture and stir to combine thoroughly.
- Finally, stir in the chopped fresh mint leaves, reserving a few for garnish. This will add a burst of freshness to your dish.
- Transfer the Thai Cauliflower Rice to a serving dish, garnish with the remaining mint leaves, and enjoy this colorful and nutritious meal!
Notes
- Substitute creamy almond butter with sunflower seed butter for nut allergies.
- Use vegetable oil and unsweetened almond milk instead of coconut products to avoid coconut.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently in a skillet.