with Gingered Fried Rice & Cashews
- 8 oz cauliflower florets
- 3 garlic cloves
- 1 oz fresh ginger
- 1 Roma tomato
- 2 scallions
- 4 oz green beans
- 2 dried bird's eye chiles
- 8 oz precooked brown rice
- 2 tsp tamari
- ¼ cup cashews
- ¼ cup tamarind sauce
- 2 tbsp (4 tbsp) vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Baking sheet
Preheat the oven to 425°F. Place cauliflower florets on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt. Roast until tender and browned in places, 15 to 20 minutes.
Peel and mince the garlic and ginger. Cut Roma tomato(es) into wedges. Slice scallions into 2 inch pieces. Slice green beans into ½ inch pieces. Mince the bird’s eye chiles.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add just half the minced garlic and just half the minced ginger. Cook until fragrant, 1 to 2 minutes. Add Roma tomato wedges, sliced scallion, and sliced green beans, and cook until tender, 2 to 3 minutes.
Add brown rice to the skillet and cook until warmed and toasted, 2 to 3 minutes. Add tamari and cook for 1 minute. Taste, and add salt as necessary. Divide the gingered fried rice between large serving plates.
Return the skillet to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add cashews and cook until toasted, 2 to 4 minutes. Add remaining minced garlic, remaining minced ginger, and as much of the minced bird’s eye chile as you’d like. Cook until fragrant, about 1 minute. Add tamarind sauce, reduce heat to medium, and simmer until slightly thickened, about 1 minute.
Add the roasted cauliflower florets to the tamarind sauce. Cook until cauliflower is well coated and sticky, 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower and cashews. Enjoy!