Tamarind Cauliflower
with Gingered Fried Rice & Cashews
Tamarind is a sweet and tart, fibrous pulp commonly used in Middle Eastern, Eastern Indian, Mexican, and Southeast Asian cuisines. We coat earthy roasted cauliflower in tangy, spicy tamarind sauce for a zippy topping to gingered fried rice. A sprinkling of cashews adds a buttery crunch to this high-fiber dinner.
INGREDIENTS
- 1 cauliflower head, cut into florets
- 3 garlic cloves, peeled and minced (divided)
- 1 oz ginger, peeled and minced
- 1 Roma tomato, cut into wedges
- 2 scallions, trimmed and cut into 2-inch pieces
- 4 oz green beans, trimmed and cut into 1/2-inch pieces
- 8.8 oz precooked brown rice
- 2 tsp low-sodium tamari
- 1/4 cup cashews
- 3 dried bird's eye chiles, minced (divided)
- 1/4 cup tamarind pad Thai sauce
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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!
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