A "fried rice" without fried rice, this dish uses riced cauliflower as a base, providing a wonderful like but satisfying Thai experience.

Thai Cauliflower Fried Rice (Serves 4) Adapted from The Roasted Root

• 1 large head cauliflower, riced in a food processor or 4 cups frozen already riced
• 2 cloves garlic, minced
• 1 bunch green onions, thinly sliced
• 1 large red bell pepper, chopped
• 1 large or 2 smaller mangoes, peeled and cut in 1” pieces
• ½ red onion, diced
• 1/3 cup fresh mint, chopped
• ½ cup raw cashews
• ½ teaspoon Mrs. Dash Extra Spicy or red pepper flakes

Ginger Peanut Butter Dressing

• ¼ cup cashew-coconut milk (recipe below)
• 1½ tablespoons fresh ginger, peeled and grated
• 2 tablespoons lime juice
• 2 tablespoons creamy peanut butter

In a large fry pan add 2 tablespoons filtered water and riced cauliflower. Sauté until soft adding tiny amounts of water as needed to prevent sticking. Then add minced garlic and cook another 3 minutes.

While cauliflower is cooking, mix dressing ingredients together in a small bowl and set aside.

Transfer cauliflower and garlic to a large serving bowl. Add remaining ingredients, green onion, pepper, mango, red onion, mint, cashews and pepper flakes with the dressing and toss well.

Serve and enjoy.

Cashew Coconut Milk

• 1 cup water
• ½ cup cashews
• ¼ cup shredded coconut

Blend in a high-speed blender until smooth.

Use only ¼ cup in the dressing. Store remainder in fridge up to 5 days.