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. 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.
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.
Today, I am sharing one of my favorite recipes for cauliflower fried rice. Think of it as a super healthy, delicious, Thai-style “fried” rice. Only instead of rice, we’re using finely ground cauliflower… kind of cool, right?
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!
Tasty Thai-Style Cauliflower Fried Rice Recipe
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
INSTRUCTIONS
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.
