Thai Cauliflower Rice

Serving Size: 10 people

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:

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25

Recipe Serving Size10 people

Cooking Tools Required

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

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
crushed red pepper 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