Thai Cauliflower Rice » Foodom

Thai Cauliflower Rice

$27.08 Cooking Fee
Serving Size: 6 oz
The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!
  • Cooking up to 10 servings
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • *If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
  • Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
  • Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
  • Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

Cook Times

Active Prep15
Hands-On Cook10
Total Time25 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 4 pounds riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
  • 8 clove garlic minced
  • 1 cup red bell pepper finely diced
  • 2 tbsp fresh ginger minced
  • 1 tbsp coconut oil for frying
  • 1   tbsp palm sugar or monk fruit for lower carbs
  • 1 1/2 tbsp fish sauce
  • red pepper flakes For garnish
  • fresh cilantro For garnish

Cooking Tools Required

Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

Nutrition

Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg

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