Tamarind Cauliflower

with Gingered Fried Rice & Cashews

dinner

Cashews Bird's Eye Chile Cauliflower Green Beans Tomatoes Tamari Brown Rice Thai Seasonal Menu Hearty Vegetables Spring Recipes Grain Bowl Beans/Legumes Nuts Winter Recipes Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
410
FAT
9g
CARBOHYDRATES
72g
PROTEIN
11g

MAIN INGREDIENTS

  1. 1 head of cauliflower
  2. 3 garlic cloves
  3. 1 oz fresh ginger
  4. 1 Roma tomato
  5. 2 scallions
  6. 4 oz green beans
  7. 2 dried bird's eye chiles
  8. 8 oz precooked brown rice
  9. 1 tbsp tamari
  10. ¼ cup cashews
  11. ¼ cup tamarind sauce
  12. 2 tbsp (4 tbsp) vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew), wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the cauliflower

Preheat the oven to 425°F. Cut cauliflower into florets. 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. TIP: If your box includes short-grain instead of precooked brown rice, add ¾ cup (1½ cups) short-grain brown rice, 1½ cups (3 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 30 to 35 minutes.

2
Prepare the produce

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.

3
Cook the vegetables

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.

4
Add the rice

Add precooked brown 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 large serving plates.

5
Prepare the tamarind sauce

Return skillet to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add cashews and toast, tossing occasionally, 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. TIP: If you’re sensitive to spice, omit or use less of the bird’s eye chile.

6
Serve

Add roasted cauliflower florets to the tamarind sauce. Cook until cauliflower is fully coated and sticky, 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower and cashews. Enjoy!