| Course | Side Dish |
|---|---|
| Cuisines | Thai |
| Cooking Methods | Stir-frying |
| Diets | Dairy Free, Gluten Free, Low Carb, Paleo |
| Main categories | Ethnic Authentic, Everyday Food, Low Calorie |
| Main Ingredient | Vegetables |
Thai Cauliflower Rice
Serves: 10 people
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!
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp knifes, SkilletIngredients
- 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
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.
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
Thai Cauliflower Rice
$25.00 cooking fee
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