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Tamarind Cauliflower with Gingered Fried Rice & Cashews
or 2 Serving Dinner

Tamarind Cauliflower

with Gingered Fried Rice & Cashews

Tags: <600 Calories, Chef's Choice, Quick and Easy
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
440
FAT
11g
CARBOHYDRATES
76g
PROTEIN
14g

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INGREDIENTS

  1. 8.8 oz precooked brown rice
  2. 1 head of cauliflower, cut into florets
  3. 3 garlic cloves, minced (divided)
  4. 1 oz fresh ginger, peeled and minced (divided)
  5. 1 Roma tomato, cut into wedges
  6. 2 scallions, cut into 2-inch pieces
  7. 4 oz green beans, sliced into ½-inch pieces
  8. 2 tsp tamari
  9. ¼ cup cashews
  10. 2 dried bird's eye chiles, minced
  11. ¼ cup tamarind sauce
  12. 2 tbsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (cashew), wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
440
FAT
11g
CARBOHYDRATES
76g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 425°F. Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. TIP: If you don’t have a microwave, add the precooked brown rice and 1 tbsp water to a small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.

2
Roast the cauliflower

Add cauliflower, 2 tsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until tender and browned in places, 15 to 20 minutes.

3
Cook the vegetables

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add just half the garlic and just half the ginger. Cook until fragrant, 1 to 2 minutes. Add tomato, scallion, and green beans, and cook until tender, 2 to 3 minutes.

4
Add the rice

Add rice to the skillet with the vegetables and cook until toasted, 2 to 3 minutes. Add tamari and cook for another minute. Taste, and add salt as necessary. Divide the gingered fried rice between plates.

5
Prepare the sauce

Return skillet to medium-high heat with 1 tsp vegetable oil. Add cashews and toast, tossing occasionally, 2 to 4 minutes. Add remaining garlic, remaining ginger, and ¼ tsp bird’s eye chile. Cook until fragrant, about 1 minute. Add tamarind sauce, reduce heat to medium, and simmer until slightly thickened, about 1 minute. TIP: Add more bird’s eye chile if you prefer more spice.

6
Serve

Add roasted cauliflower to the tamarind sauce. Cook until cauliflower is fully coated and sticky, 1 to 2 minutes. Divide the gingered fried rice between plates and top with tamarind cauliflower. Tuck in!

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