by Olena

Thai Cauliflower Rice

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Olena Osipov
4.9 from 8 votes

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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.

Check out my collection of cauliflower rice recipes, including

More Cauliflower Rice Recipes for You:

Thai Cauliflower Rice

Thai Cauliflower Rice

Thai Cauliflower Rice is a 30 minute dinner idea without extra calories. Riced cauliflower, coconut milk, peanuts & peppers. Cauliflower rice main dish.
4.88 from 8 votes
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Course: Dinner
Cuisine: Thai
Prep Time: 12 minutes
Cook Time: 13 minutes
Servings: 6 servings
Calories: 336kcal
Author: Olena Osipov


  • 2 lbs cauliflower 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


  • 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.
  • 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.
  • 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.
  • 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.


    • *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.:)


    Serving: 1cup | Calories: 336kcal | Carbohydrates: 19g | Protein: 10g | Fat: 28g | Saturated Fat: 18g | Sodium: 412mg | Potassium: 836mg | Fiber: 7g | Sugar: 8g | Vitamin A: 941IU | Vitamin C: 104mg | Calcium: 72mg | Iron: 3mg
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    24 comments on “Thai Cauliflower Rice

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    1. 5 stars
      I want turmeric cauliflower rice! I love the recipe, best one on Pinterest. I will make recipe as is but add 3/4 tsp of turmeric and hope that turns out well for my husband!!

    2. 5 stars
      So easy and came out really well! We’re a vegetarian family so I did substitute coconut aminos for the fish sauce but otherwise made as is. Mixed in some shredded seitan as this was a main dish and it was very filling.

    3. If i want to use frozen cauliflower how much should i use? And if i want to do half rice how much of each? Can’t wait to try!

    4. 5 stars
      Made this with my boyfriend last night and OH MY WOW! He said it was top 3 of his favorite meals we’ve ever had, and I agree.

      Like others have noted, ours too was much more like a curry (more liquid-y) than a drier rice texture but personally, I loved the cauliflower curry feel to it! We paired with Thai-spiced shrimp. Definitely recommending this to my clients!

    5. 4 stars
      Flavorwise it was very good. Texturewise, it doesn’t look like the picture. It’s much more watery than in the picture. I might have used too much coconut creme.
      Btw, does worchester sauce count as “fish sauce ” that’s all I had

      1. Maybe you cooked cauliflower rice a bit too long and it started releasing water.
        No, Worcestershire doesn’t count as fish sauce. Fish sauce is made from anchovies and is fishy haha. But it worked, I guess.:)

    6. 5 stars
      Perfectly delicious and nutritious!Made this a few times already for dinner guest and every person taste it ,said its “Perfect”.I used coconut (milk) light and Im not fun of Peanut so I skip that or can substitute will slice almonds .Love it?

    7. 5 stars
      Delicious! This recipe pairs perfectly with your Slow Cooker Thai Chicken Thighs!

      I took a bit of a shortcut, and used frozen “riced” cauliflower. I mixed that with an equal portion of brown rice to make the dish heartier, but it is the sauce that the family loved! They are already asking me to make it again! Thanks for the recipe 🙂

    8. 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.

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