by Olena

Thai Cauliflower Rice

by Olena

thai cauliflower rice

If you have never made “rice” from a cauliflower, all it takes is place cauliflower florets into a food processor and pulse for 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.

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Check out my collection of cauliflower rice recipes, including cheesy cauliflower rice with zucchini and chicken cauliflower rice and beans.

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Thai Cauliflower “Rice”

5 from 1 reviews

Thai Cauliflower Rice is a 30 minute dinner idea without extra calories. Riced cauliflower, coconut milk, peanuts & peppers. Cauliflower rice main dish.

  • Author: ifoodreal.com
  • Prep Time: 12 minutes
  • Cook Time: 13 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings

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 cloves, 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)

Instructions

  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.:)

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.:)

 Did you make this recipe? Please give it a star rating in the comments.

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7 comments on “Thai Cauliflower Rice

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  1. 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! ?

    1. 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.