I received this recipe in an email subscription (I want to say it was MindBodyGreen, or something?) and decided to make it yesterday. I tweaked it a bit, because well, that's kind of what I do with every recipe, haha. It tasted delicious! I would add more red curry paste and maybe even add some cayenne to give it a bit more of a kick, it's pretty mild using the recipe below. It was my first time making a rice substitute, and I must say I'm digging the cauliflower as rice! It bulks up the meal without making me feel super gross/guilty.
The original recipe can be found here, from the book "Get The Glow". (note the recipe on this site I believe has a misprint, it's supposed to be cilantro leaves roughly chopped that are added once the meal is prepared...I'm not a big fan of cilantro so I kept it out of my recipe)
For the bulk of the meal:
- 1 tbsp ground coriander
- 2 tbsp red curry paste
- 1 14oz can of coconut milk
- 1 tbsp tomato paste
- 2 tsp turmeric
- 1 tbsp coconut oil
- 1 vidalia onion, chopped
- A pinch salt
- 1 large spiralized sweet potato
- A handful of green beans, ends cut off
- 1 red or orange pepper
- 2 medium spiralized zucchini
- Sliced shiitake mushrooms (I used a whole package of pre-sliced)
- A few fresh basil leaves (optional)
For the "rice":
- 1 cauliflower, outer leaves discarded and roughly chopped/pulled off the stalk
- 1 tbsp coconut oil
- zest and juice of 1 lime
- 1 tbsp fresh grated ginger
I chopped the cauliflower in two batches in my VitaMix until it was small and the consistency of rice. Be careful, since the cauliflower has liquid in it it will clog up the blender a bit. I used a spatula to scrape it about, poured out the "rice", then added the second batch of cauliflower florets. I then chopped up one gorgeous tiger striped orange/red pepper, one small vidalia onion (the white onions were tooooo big that day at the grocery store); I had already spiralized some zucchini and sweet potato, so I kept those to the side.
I then made the sauce in the VitaMix, using the coconut milk, coriander, turmeric, basil, red curry paste, and tomato paste. I also didn't bother washing it or rinsing it out after it had chopped the cauliflower - it's all going together in the end, anyway, in this dish!
While the veggies are getting all delicious and melding in with the sauce, I made the "rice." I melted a tbsp of coconut oil in another sauté pan and let the grated lime zest and ginger perfume the oil for about a minute. Then I tossed the ground cauliflower in and let it cook for a few minutes, I'd say about 4-5min at most. You want to soften it a little but for it to still have that bite.