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Cauliflower Rice-Thai Version

The perfect non-grain side for Thai curries.
Servings 4
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins


  • 1 cauliflower head large
  • 1 tablespoon peanut oil
  • 1/2 teaspoon fine sea salt
  • 1/2 cup frozen peas
  • 1/3 cup onions sliced
  • lime zest to taste
  • salt and pepper to taste


  • 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 aren't 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.
Author: Megan Wells
Course: Sides and Snacks