Thai Cauliflower Rice with Ginger-Almond Dressing

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 large head Cauliflower
  • 2 cloves Garlic
  • 1 1/2 tbsp Ginger, fresh
  • 1 bunch Green onions
  • 1 Mango, large ripe
  • 1/3 cup Mint, fresh leaves
  • 1 Red bell pepper, large
  • 1/2 cup Red onion

• Canned Goods

  • 1/4 cup Coconut milk, light

• Condiments

  • 2 tbsp Almond butter, creamy
  • 2 tbsp Lime juice

• Baking & Spices

  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Cashews, raw

Found on theroastedroot.net

Description

Directions

• In a small bowl, whisk together the ingredients for the Ginger Almond Butter Dressing. Set aside until ready to use.
• Remove the green stems from the cauliflower. Chop it into chunks and place it in a food processor. Pulse until rice-sized pieces result (Note: if you don’t have a food processor, chop the cauliflower in half and grate it using a box grater).
• Heat the coconut oil in a large skillet or wok to medium heat. Add the grated cauliflower and saute, stirring occasionally, until cauliflower softens and cooks down, about 10 to 15 minutes. Add the minced garlic and saute another 3 minutes.
• Transfer cauliflower rice to a large serving bowl. Add the remaining ingredients, including the Ginger Almond Butter Dressing, and toss everything together until well-combined. Serve and enjoy!