This Thai-inspired recipe is my favorite cauli-fried rice to date. I combined a smidgen of brown sugar with lemongrass, tamari and fresh squeezed lime juice and poured that over cauli that's been blitzed into smithereens and then stir-fried with garlic and green onions in coconut oil. Then at the very end, once I dish myself out a bowl, I top it with fresh cilantro leaves, chopped peanuts and extra green onions... it's like fried rice meets Pad Thai. SO FREAKING GOOD.
4green onionssliced (reserve 1/4 cup of dark green parts)
1/4cupchopped cilantro leavesdivided
1/3cupchopped lightly salted peanutsor cashews
1headcauliflowercut into small florets
1teaspoonunrefined coconut oil
In a small bowl combine the sugar, lemongrass, tamari, then squeeze in the juice of 1/2 a lime.
In a separate bowl combine the 1/4 cup of the dark parts of the green onion, half of the cilantro and the peanuts. Toss together and set aside.
Place the cauliflower florets into the bowl of your food processer that is fitted with the blade attachment. Pulse until crumbly and resembles rice.
Heat coconut oil in a wok or large 12-inch pan on medium high heat. Once hot add in the garlic and cook, stirring often for 30 seconds. Add in the remaining green onions and cook for 1 minute. Add in the cauliflower "rice", stir and cook for 2 minutes.
Make a well in the center of the pan and pour in the beaten egg into the center, let the egg cook for 30 seconds before stirring into the cauliflower rice.
Once the egg is cooked, pour in the lemongrass/tamari sauce and cook for a few minutes until the cauliflower is tender. Add in the remaining cilantro, toss and serve immediately.
Garnish with the peanut topping and a squeeze a lime wedge over top. Enjoy!