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Thai Cauliflower Rice

This Thai Cauliflower Rice is a vibrant, healthy dish bursting with flavor! A grain-free twist on rice, it's perfect for meal prep or a light dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Easy, Healthy, Vegan
Servings: 4 servings

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons coconut oil
  • ½ teaspoon sea salt or to taste
  • 2 cloves garlic minced
  • 1 bunch green onions chopped
  • 1 large red bell pepper chopped
  • 1 large ripe mango peeled and chopped
  • ½ cup red onion sliced
  • ⅓ cup fresh mint leaves chopped
  • ½ cup raw cashews
  • ½ cup light coconut milk
  • 1 ½ tablespoons fresh ginger peeled and grated
  • 2 tablespoons lime juice
  • 2 tablespoons creamy almond butter

Instructions

  • Start by removing the leaves and stem from the cauliflower. Cut it into smaller florets and pulse in a food processor until it resembles rice. Be careful not to over-process; you want a fine grain, not mush!
  • In a large skillet or wok, heat the coconut oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, toss in the chopped green onions and red bell pepper, cooking until they are just tender.
  • Add the riced cauliflower to the pan, along with the sea salt. Stir well to combine, and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
  • Once the cauliflower rice is cooked, add the chopped mango, sliced red onion, and fresh mint leaves. Stir to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.
  • In a small bowl, whisk together the light coconut milk, grated ginger, lime juice, and creamy almond butter until smooth. Pour this sauce over the cauliflower rice mixture, stirring well to coat everything evenly.
  • Finally, toss in the raw cashews for added crunch. Taste and adjust seasoning if necessary. Serve your Thai Cauliflower Rice warm, garnished with extra mint or green onions if desired!

Equipment

  • Food Processor
  • Large Skillet or Wok
  • Sharp knife and cutting board
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze for up to 2 months in a freezer-safe container.
  • Use frozen cauliflower rice as a convenient alternative; just thaw and squeeze out excess moisture before cooking.