This is a recipe that my excellent cook of a husband whipped up one night that has become one of my favorite meals. I crave it whenever I see a head of cauliflower. When cauliflower is not in season you can substitute regular rice though it’s not as fun than when you get to tell your friends and family that what they’re eating isn’t rice but cauliflower! It is a great way to pack lots of veggies into one meal, and you can use whatever veggies you want or have available. It is also really handy when your gluten-free mother is visiting:)
Ingredients for Peanut Sauce:
3/4 c. creamy peanut butter
1/4 c. +2T. Water
3T. hoisin sauce
2T. Lime Juice
1 1/2 TBS. soy sauce
1 T. Sugar
2 1/4 tsp. Chili-Garlic Sambal
(Sriracha will work too)
1 garlic clove mashed to paste
1/2 tsp. toasted sesame oil
- Combine all peanut sauce ingredients together in a bowl with a whisk, add more water to desired consistency.
Use this sauce hot or cold, however you like.
- Sautee any vegetables you want in olive oil or coconut oil with a little soy sauce (or salt) and black pepper. If you have rice vinegar at home, sprinkle a little of that on too:)
I highly suggest using a base of onion and garlic (or garlic scapes!) and then add whatever you have in the fridge or is available at the farmers’ market! You could use kale, broccoli, peas, scallions, turnips, carrots, beets. mushrooms, bok choy…you name it!
- Pulse cauliflower in food processor until it looks like small grains of rice. Sautee breifly (less that 5 minutes) over medium heat in butter with salt and pepper. Just enough to lose it’s crunch but still have some texture to it.
- Put a heaping spoonful of cauliflower rice in a bowl, top with a big scoop of sauteed veggies, and smother with peanut sauce. Top with cilantro or basil if you have it!
By: Kelly Key