Thai Cauliflower Rice is a 30 minute dinner recipe made with riced cauliflower, coconut milk, peanuts and bell peppers.

Thai cauliflower rice garnished with cilantro and jalapenos and served in blue bowl.

If you have never made cauliflower rice, 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.

However, you have to pre-cook it a bit to reduce water content since cauliflower contains a lot of water, like zucchini.

More Cauliflower Rice Recipes

May I suggest 24 other cauliflower rice recipes to try.

thai cauliflower rice recipe

Thai Cauliflower Rice

Thai Cauliflower Rice is a 30 minute dinner recipe made with riced cauliflower, coconut milk, peanuts and bell peppers.
4.88 from 8 votes
Servings 6 servings
Calories 336
Diet Low Calorie
Prep Time 12 minutes
Cook Time 13 minutes
Total Time 25 minutes



  • 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: Store leftovers 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 | Fiber: 7g | Sugar: 8g
Course: Dinner
Cuisine: Thai
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

Pin this recipe now to save it for later

Pin Recipe

You may also like


  1. 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!

  2. 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.:)

  3. 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?

  4. 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 🙂

  5. 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.

4.88 from 8 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.