Tamarind Cauliflower

Preheat oven to 425°F. Combine cauliflower, 2 tsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until tender and browned in places, 15 to 20 minutes. (4-serving meal: use 4 tsp vegetable oil)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add just half the garlic and just half the ginger and cook, stirring constantly, until garlic is beginning to brown, 1 to 2 minutes. Add tomato, scallions, and green beans and cook until vegetables are tender, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Stir in rice, flatten on bottom of skillet, and cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Stir in tamari and season to taste with salt and pepper. Divide fried rice between serving plates and cover to keep warm. Wipe skillet clean.

Heat 1 tsp vegetable oil and cashews in same skillet over medium-high heat until toasted, 2 to 4 minutes. Stir in remaining garlic, remaining ginger, and as much bird's eye chile as you’d like and cook until fragrant, about 1 minute. Stir in tamarind pad Thai sauce, reduce heat to medium, and simmer until slightly thickened, about 1 minute. (4-serving meal: use 2 tsp vegetable oil)

Add roasted cauliflower to skillet with tamarind sauce. Cook, tossing often, until cauliflower is well coated and sticky, 1 to 2 minutes. Top gingered fried rice with tamarind cauliflower and cashews. กินให้อร่อย!