Tamarind Cauliflower

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.

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.

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.

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 needed. Divide the gingered fried rice between plates.

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 just 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.

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!