Thai Cauliflower Rice
The most unique, Thai-inspired cauliflower rice recipe to ever exist ;) Fresh mango, mint, red onion, almond dressing, and cashews give it otherworldly flavor!
Servings: 3 Servings
Calories: 329kcal
Ingredients
- 1 large head cauliflower
- 2 tablespoons coconut oil
- ½ teaspoon sea salt or to taste
- 2 cloves garlic
- 1 bunch green onions chopped
- 1 large red bell pepper chopped
- 1 large ripe mango peeled and chopped
- ½ cup red onion sliced
- 1/3 cup fresh mint leaves chopped
- ½ cup raw cashews
Ginger Almond Butter Dressing:
- ¼ cup light coconut milk
- 1 1/2 tablespoons fresh ginger peeled and grated
- 2 tablespoons lime juice
- 2 tablespoons creamy almond butter*
Instructions
- In a small bowl, whisk together the ingredients for the Ginger Almond Butter Dressing. Set aside until ready to use.
- Remove the green stems from the cauliflower. Chop it into chunks and place it in a food processor. Pulse until rice-sized pieces result (Note: if you don’t have a food processor, chop the cauliflower in half and grate it using a box grater).
- Heat the coconut oil in a large skillet or wok to medium heat. Add the grated cauliflower and saute, stirring occasionally, until cauliflower softens and cooks down, about 10 to 15 minutes. Add the minced garlic and saute another 3 minutes.
- Transfer cauliflower rice to a large serving bowl. Add the remaining ingredients, including the Ginger Almond Butter Dressing, and toss everything together until well-combined. Serve and enjoy!
Notes
*You can replace the almond butter with peanut butter or cashew butter
Nutrition
Serving: 1Serving | Calories: 329kcal | Carbohydrates: 33g | Protein: 11g | Fat: 19g | Fiber: 9g | Sugar: 17g