Tamarind 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.

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 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.

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.

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!