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.