Cauliflower Rice-Thai Version

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower head, large
  • 1 Lime, zest
  • 1/3 cup Onions
  • 1/2 cup Peas, frozen

• Baking & Spices

  • 1 Salt and pepper
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tbsp Peanut oil

Found on megiswell.com

Description

Directions

• Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or a non-stick baking mat.
• Cut the cauliflower into medium sized florets. Try to remove as much of the stalk as possible. Put the cauliflower florets in a bowl and toss with a 1/2 tablespoon of peanut oil and 1/4 teaspoon salt until they are evenly coated.
• Spread the cauliflower florets onto the lined baking sheet and place in the oven. Roast for 20 minutes or until the florets begin to get brown along the edges.
• Let the cauliflower cool for ten minutes. Take a small handful and place in a blender or food processor. I use a blender and you should be able to see the tips of the blades. Pulse for a few seconds on low speed (a 3 if you have a Vitamix). The cauliflower should have the texture of rice. Pour into a bowl. Repeat until you have riced all the cauliflower.
• Heat a 1/2 tablespoon of peanut oil in a skillet on medium heat. Add the onions and sauté them until they are soft. Add the frozen peas. cook until the peas arent frozen anymore.
• Add the sautéed onions and peas to the bowl of cauliflower rice. Mix well. Add lime zest and salt and pepper until you get the taste you want.
• Toast coriander, peppercorns, and cumin in a skillet over medium heat until light brown. Transfer to a bowl and allow to cool completely.
• Slice shallots, garlic, lemongrass, galangal, and cilantro roots into small pieces.
• Zest the kaffir lim until you have about a tablespoon.
• First grind the spices into a powder with a mortar and pestle or a spice grinder. Hard and dry ingredients should be ground first followed by the wet ingredients.You can use a mortar and pestle for the whole process but I used a food processor once I had finished grinding the spices. Pulse until all the ingredients are a fine paste.
• Cut the chicken into bite sized pieces. Cut the stems off the Thai eggplants and then quarter them. Wash the green beans and then break the ends off. Cut the stems off of the Thai red chili peppers and split them in half. Brush the seeds off and then slice the peppers into thin strips.
• In a large deep skillet over medium heat, pour 1.5 cups of coconut milk and however much Thai green curry chili paste you decide to use. You can always add more later, so start with a little at first (2 or 3 tablespoons) and then keep adding paste if you want more flavor and spice.
• Mix the coconut milk and curry paste together well and stir continuously to prevent sticking and burning. Let simmer for 5 minutes.
• Add the chicken pieces and stir to coat, cooking for 2 minutes or until it is partially cooked.
• Add the quartered eggplants and stir until they are well coated. Add the rest of the coconut milk along with the chicken broth and let simmer for 10 minutes or until the chicken is fully cooked. Add the green beans, 2 tablespoons honey, and 3 tablespoons fish sauce. Stir to mix well. The curry should be salty but with a hint of sweetness. Add more honey or fish sauce to fit your own taste.
• Add the chili pepper and kaffir lime leaves and bring to a boil. Add the basil leaves and turn off the heat, stirring to mix in the basil. Serve hot alongside cauliflower or regular rice.