Healthy Ideas

Thai Style Cauliflower “Fried” Rice Recipe

Thai Style Cauliflower “Fried” Rice Recipe

If you’re like me and enjoy reading about cooking, than you’re probably well aware that cauliflower is having a moment in the food world right now. It seems everywhere you look there’s a new cauliflower recipe. Cauliflower rice recipes are something that people just can’t seem to get enough of. It’s a great, delicious, gluten free way, to enjoy “rice” with your meals. 

Thai Cauliflower Rice 1 Resize
Thai Cauliflower Rice 2 Resize

Today, I am sharing one of my favorite recipes for cauliflower rice. Think of it as a super healthy, Thai style “fried” rice. Only instead of rice we’re using finely ground cauliflower… kind of cool, right?

This recipe is great for these hot late summer days. It’s light, healthy and delicious, just what you’re looking for when the temps are at their peak. 

Thai Cauliflower Rice 4 Resize
Thai Cauliflower Rice 5 Resize

You can even eat the leftovers cold for lunch the next day, making this a great meal to make on a Sunday and then take as an easy office lunch. 

Perfect double duty recipe, yes please!

Thai Cauliflower Rice 6 Resize

Thai Style Cauliflower “Fried” Rice Recipe

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Make this delicious, healthy Thai Style Cauliflower “Fried” Rice recipe instead of ordering take out!
INGREDIENTS

For the Rice:

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 2 tablespoons Thai red curry paste
  • 1/3 cup low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon chili paste
  • 1 bell pepper, seeded + diced
  • ½ cup fresh basil, roughly chopped
  • 1 ripe, but firm peach, nectarine or mango, sliced
  • 1/3 cup roasted peanuts, chopped
  • Pepper, to taste
  • 1 avocado, sliced

For the Toasted Coconut:

  • 2 ½ cups unsweetened flaked coconut
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons pure maple syrup
  • 2 tablespoons low sodium soy sauce or tamari
DIRECTIONS

For the Rice:

  1. Add the cauliflower, in 2 batches to a food processor and pulse until the cauliflower resembles rice.
  2. In a small bowl, whisk together the Thai red curry paste, soy sauce, honey and chili paste.
  3. Heat a large, high-sided skillet over medium heat and add the oil. Add the cauliflower and bell pepper. Cook for 2 more minutes. Stir in the curry/soy/honey/chili mixture. Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat, then add the basil, peach (or other fruit) and peanuts. Season with pepper.
  4. Divide the rice among bowls and top with sliced avocado and toasted coconut (below).

For the Toasted Coconut:

  1. Pre-heat the oven to 350 degrees F.
  2. Line a baking sheet with parchment. On the baking sheet, combine the coconut, coconut oil, maple syrup and soy sauce. Toss well to combine; making sure the coconut is well moistened.
  3. Place in the oven and bake for 12-15 minutes, stirring half way through cooking. The coconut is done when the coconut is light golden and toasted, be careful not to burn it!! Allow to completely cool and then store for up to one week in a sealed bag or glass jar.
For the Rice: Add the cauliflower, in 2 batches to a food processor and pulse until the cauliflower resembles rice.In a small bowl, whisk together the Thai red curry paste, soy sauce, honey and chili paste.Heat a large, high-sided skillet over medium heat and add the oil. Add the cauliflower and bell pepper. Cook for 2 more minutes. Stir in the curry/soy/honey/chili mixture. Cook until the cauliflower is tender, about 6 to 8 minutes. Remove from heat, then add the basil, peach (or other fruit) and peanuts. Season with pepper.Divide the rice among bowls and top with sliced avocado and toasted coconut (below). For the Toasted Coconut: Pre-heat the oven to 350 degrees F.Line a baking sheet with parchment. On the baking sheet, combine the coconut, coconut oil, maple syrup and soy sauce. Toss well to combine; making sure the coconut is well moistened.Place in the oven and bake for 12-15 minutes, stirring half way through cooking. The coconut is done when the coconut is light golden and toasted, be careful not to burn it!! Allow to completely cool and then store for up to one week in a sealed bag or glass jar.
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