Who doesn’t love to indulge in some delicious takeout now and then? The problem with a lot of takeout (most actually) is the high sodium levels and low levels of actual quality ingredients. Well, now you can have all the flavor of delicious Thai rice with an abundance of health boosting benefits. You could probably eat this entire dish for a fraction of the calories in a typical takeout meal. That is because we are using cauliflower rice as a substitute for cooked rice. This lowers the carb content and adds great fiber and antioxidants. All of your daily recommended vitamin C is in one cup of cauliflower. The recipe also happens to be vegan, but the meat eaters could add grilled chicken, steak or fish to amp up the protein even more.
This is not to say that we all won’t still indulge in delicious takeout cuisine, but with this recipe you can calm your craving with the satisfaction of knowing you made the healthier choice. Enjoy!
1 head of cauliflower, broken into florets
1 c carrots, julienned
1/2 c frozen peas
1/2 c frozen edamame
1 tsp minced garlic
1 tsp minced ginger
1/2 c bean sprouts
1/3 c green onion, thinly sliced
1 handful cilantro, chopped
1/4 c peanut butter, I used chunky
2 tbsp sesame oil
2 tbsp lime juice
1/2 tsp chili flakes, optional
1 tbsp coconut aminos or soy sauce
In a food processor, pulse cauliflower until it becomes the consistency of rice.
In a large pan, combine cauliflower, peas, carrots, garlic and ginger. Cook over medium heat until peas are thawed and cauliflower is hot, stirring occasionally. About 10 minutes.
Meanwhile, whisk together sauce ingredients until well combined.
Pour sauce over cauliflower mixture. Stir to combine.
Transfer mixture to bowls and garnish with bean sprouts, scallions and cilantro.