CAULIFLOWER
FRIED RICE
Using Thai Almond Sauce
Packed full of veggies this dish is light, lean, and full of flavor! Grab your apron and let’s make one of our favorite quick and easy recipes!
Yields: 4 Servings
Prep Time: 10 mins
Cook Time: 10 mins
Vegan, GF & Paleo
Ingredients
1 tbsp sesame oil, or oil of your choice
1 large head of cauliflower chopped finely, grated or food processed or 1 large bag of riced cauliflower
1 cup frozen edamame or green peas
1/4 cup yellow onion diced small
2 carrots small diced
1 cup small diced or sliced shiitake mushrooms (option to use mushrooms of your choice)
3 stalks of green onion, sliced thinly
2 cloves of garlic minced
1 tsp ginger minced
Salt and Pepper to taste
1 Cup Plant Bomb Thai Almond Sauce
Pro Tip:
If you are feeding more than four people, I recommend doubling the recipe and cooking in smaller batches to ensure quality and texture.
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Step 1
Heat half of the sesame oil in a large saute pan on medium-high heat. Add onion, carrot, mushrooms, and saute until slightly tender (approx. 3 mins).
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Step 2
Add garlic and ginger. Toast for about 1 min and add salt and pepper. Remove the whole mixture from the pan and set it aside.
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Step 3
Reheat the pan and add in the remaining sesame oil. Add in cauliflower rice and sauté for 3 mins. Add frozen peas and season with salt and pepper. Be careful not to overcook the cauliflower, it should still have some “bite” and texture to it (no more than 5 minutes). Add in the cooked onion, carrot, and mushroom mixture. Add green onions over the top, and toss lightly with Plant Bomb Thai Almond Sauce. Plate, sprinkle with cilantro leaves and enjoy!
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