Thai Cauliflower Rice & Veggies ~ Meatless Monday

Happy Meatless Monday!  I can’t believe we’re into March already.  I know the east has been ravaged my snow and cold weather, but out here in western Canada it has been gorgeous (sorry, don’t hate).  It already feels like spring out here and I’m really looking forward to an early summer 🙂

OK onto today’s recipe!  This dish is gluten-free, dairy-free, full of colourful veggies and can easily be made vegan.  It’s relatively quick to put together; it just requires a big of veggie prep.  You can even make the sauce the night before to save time.  Try it out for your next Meatless Monday…Thai Cauliflower Rice & Veggies ~ www.thehappyhealthfreak.com ~ #meatlessmonday #vegetarian #dairyfree #glutenfree

Thai Cauliflower Rice & Veggies
Serves 4
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Ingredients
  1. 1 medium head of cauliflower, grated (about 600g)
  2. 1/4 cup water
  3. 1 clove of garlic, minced
  4. 1 Tbsp coconut oil
  5. 1/8 tsp sea or pink salt
  6. 1 red bell pepper, diced
  7. 2 cups red cabbage, grated (about 100g)
  8. 4 carrots, grated
  9. 3 cups kale, washed and chopped
  10. 1/2 cup full fat coconut milk
  11. 1/4 cup cilantro, chopped
  12. 2 green onions, diced
  13. 2 oz raw cashews
For the sauce
  1. 1/4 cup all natural peanut butter, softened
  2. 2 Tbsp sesame oil
  3. 1 Tbsp rice vinegar
  4. 1/2 Tbsp honey (agave or maple syrup for vegan)
  5. 1 Tbsp fresh ginger, grated
  6. 1/2 Tbsp fresh lime juice
Instructions
  1. Prepare the sauce by whisking together all the ingredients. Set aside. This can be done the night before and kept refrigerated.
  2. Add coconut oil to a large frying pan.
  3. Once melted, add the grated cauliflower, water, garlic and salt. Cover and simmer for about 10 minutes.
  4. Meanwhile, in another large frying pan or sauce pan add the coconut milk, peppers, cabbage, carrots and kale. Cover and simmer for about 7 minutes over medium heat.
  5. Stir in the sauce. Mix well until the veggies are evenly coated.
  6. Remove frying pan from heat and stir in the chopped cilantro.
  7. Divide cauliflower rice among 4 bowls. Add veggies on top and sprinkle with green onions and cashews. Enjoy!
Nutritional info per serving
  1. 388 Calories, 29g Carbs, 8g Fibre, 28g Fat, 10g Protein, 12g Sugar
  2. Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
The Happy Health Freak http://thehappyhealthfreak.com/
Thai Cauliflower Rice & Veggies2Thai Cauliflower Rice & VeggiesTry out this Thai Cauliflower Rice & Veggies for your next #MeatlessMonday. Click To TweetThai Cauliflower Rice & Veggies4

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5 Comments

  • MCM Mama Runs March 2, 2015 at 5:05 pm

    Wow, this sounds amazing. I’m definitely going to have to try this!

    Reply
    • happyhealthfreak March 2, 2015 at 5:48 pm

      You totally should! The 20% off code is good until March 15th 😉

      Reply
  • GiGi Eats March 4, 2015 at 10:12 am

    I still think it’s ridiculously NUTS that I have yet to make cauliflower rice! Common GiGi, you have a damn food processor, get with the friggin’ program!

    Reply
  • Holly E March 4, 2015 at 3:04 pm

    I always look for vegan, gluten free.

    Reply

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