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thai cauliflower rice

This Thai cauliflower rice after past weekend that has been an absolute nightmare – we spent 46 hours without power due to a windstorm. See, there is always a payback for a super fun weekend before. Even with a gas stove, by Sunday night we were almost suicidal. I would never think that in 2015 a windstorm can leave 500,000 people without power or running water. Some houses spent 72 hours without power. We managed to save our food by eating it, and placing bags of ice into the freezers and not opening them. Me and Alex couldn’t sleep for 2 nights thinking about all that organic deer, salmon and blueberries in our freezers.:)

thai cauliflower rice

The power came back on Monday at 10:02 AM. At 10:15 AM I was already “ricing” this cauliflower in a food processor. I had Thai cauliflower rice on my mind for the past week and specifically went to farmer’s market on Saturday to buy it. I paid $2/lb where as it costs $3.50/lb in stores right now. That is for organic one. No storm can keep me away from my organic food. The tents were flying away at the farmer’s market, library was manually checking out books, gas station system was down, fire trucks were going all directions. Seriously, it was a mayhem. I will never take electricity for granted anymore.

thai cauliflower rice

If you have never made “rice” from a cauliflower, all it takes is to add it to a food processor and a few minutes. Just watch closely not to over process into a mush. Cauliflower “rice” is a great way to enjoy the texture of rice with less calories and it can be substituted in many rice dishes like cauliflower risotto etc. However, you have to pre-cook it a bit to reduce water content since cauliflower contains a lot of water, like zucchini. Ideally I like to mix any cauliflower “rice” dish with a bit of brown rice to make a meal more filling. I always cook brown rice separately for the boys anyways because they need more carbs.

Check out my collection of cauliflower rice recipes, including cheesy cauliflower rice with zucchini and chicken, cauliflower rice and beans. And as for other Thai food recipes, here is my collection:

MY LATEST RECIPES

Thai Shrimp Curry

Thai Chicken Bites

Pad Thai Zucchini Noodles

Thai Salmon

Thai Chicken Spaghetti Squash Bowls

Thai Turkey Meatballs

Thai Chicken, Kale and Mango Salad

Thai Cauliflower "Rice"

Thai Cauliflower

Ingredients

  • 2 lbs (7 - 8 inch in diameter) cauliflower head, separated into large florets
  • 1 tbsp coconut or avocado oil
  • 1 medium onion, finely chopped
  • 3 large garlic loves, minced
  • 1/2 jalapeno pepper, seeded & minced*
  • 1 medium bell pepper, finely chopped
  • 14 oz can coconut milk, full fat**
  • 2 tsp red curry paste
  • 2 tsp fish sauce
  • 1 tsp maple syrup or raw honey
  • 1/2 tsp + a pinch salt
  • 3/4 cup peanuts
  • 1/4 cup cilantro, finely chopped
  • Cooking spray (I use Misto)

Directions

  1. In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
  2. Preheat non-stick skillet on medium - high heat and spray with cooking spray. Add cauliflower "rice" and cook for 5 - 7 minutes or until a bit golden, stirring frequently and watching closely not to burn. Sprinkle with a pinch of salt. Transfer to a bowl and set aside.
  3. Return skillet on medium heat and swirl oil to coat (small bits of cauliflower “rice” are fine). Add onion, garlic, jalapeños and bell pepper; cook for 5 minutes or so, stirring occasionally.
  4. Add coconut milk, red curry paste, fish sauce, maple syrup and salt; stir and let simmer for a few minutes. Stir in “rice” and peanuts. Remove from heat and sprinkle with cilantro. Serve hot on its own or with extra brown rice for those extra hungry people, if desired.:) Goes well with {Lime Ginger Salmon|http://ifoodreal.com/lime-ginger-salmon-recipe/] or Coconut Chicken Tenders.
  5. Store in a glass airtight container for up to 3 - 4 days.

Notes

*Leave seeds in for a hot dish. It is mild when peppers are seeded. **You could use light coconut milk but dish won't be as creamy or rich. I embrace healthy fats.:)

http://ifoodreal.com/thai-cauliflower-rice/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 cup:
Calories: 276.9
Total Fat: 21.4 g
Cholesterol: 0.0 mg
Sodium: 490.7 mg
Total Carbs: 17.1 g
Dietary Fiber: 5.7 g
Protein: 8.1 g
WW Points+: 8

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6 Comments

    • Olena

      Thank you for the idea! I couldn’t stop thinking about it after I saw your recipe. I got fixated on cauliflower rice though. You know how sometimes you make up your mind to make smth and won’t settle until it is made LOL. This was it.

      Reply
  1. BMW

    Hi, my daughters and I found your site a few weeks ago and are trying some…needless to say, it is in our favorites. Thank you so much for sharing all your food tests. We really enjoy your place! 😀

    Reply

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