Thai Cauliflower Rice is a 30 minute dinner recipe made with riced cauliflower, coconut milk, peanuts and bell peppers.
Table of Contents
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
- Cauliflower fried rice that will blow your family’s mind!
- Cheesy cauliflower rice with grated zucchini.
- Mexican cauliflower rice with ground turkey.
- Cauliflower pizza crust
- Cilantro lime cauliflower rice
May I suggest 24 other cauliflower rice recipes to try.
Thai Cauliflower Rice
Thai Cauliflower Rice is a 30 minute dinner recipe made with riced cauliflower, coconut milk, peanuts and bell peppers.
Ingredients
- 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
Instructions
- 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.:)
🎉 Last step! If you made this recipe, please leave a review and let us know what you think!
Notes
- 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.:)
Nutrition
Serving: 1cup, Calories: 336kcal, Carbohydrates: 19g, Protein: 10g, Fat: 28g, Saturated Fat: 18g, Sodium: 412mg, Fiber: 7g, Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
So happy to hear that you and your boyfriend have a new favourite recipe 🙂
Does the coconut milk make it taste like coconut? Not a big fan of a coconut flavor.
Yes!
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
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.:)
Amazing, is an understatement! This is a must try recipe!!
That is so amazing to hear! Glad you enjoyed my recipe!
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?
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 🙂
Yay! So happy to hear!!! Welcome!
Super delicious!
Gotta try it. Always looking for vegan recipes.
That is true. Good vegan recipes are a gem.
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! ?
You are very welcome. Glad to have more people on board with eating whole foods.
Oooh this looks awesome!! Pinning it now.
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.