Thai Cauliflower Rice Bowl

Serves: 4

Ingredients:

• 3 C kale, roughly chopped
• 1 C brown or wild rice
• 1 Tbsp coconut oil
• 1 head organic cauliflower
• 2 tsp curry powder
• 1 tsp salt
• 1 Tbsp coconut oil
• 2 C purple cabbage, thinly sliced
• 2 C mushrooms, thinly sliced
• 1/2 cucumber, diced
• 2 carrots, grated
• 3 green onions, chopped
• 1/2 C raw almonds
• 1 Tbsp tamari
• Sprinkle of sesame seeds

Thai Almond Dressing:

• ¼ cup almond butter
• ¼ cup water
• 1 Tbsp tamari
• Pinch of chili flakes
• 1 Tbsp fresh ginger, grated
• 3 cloves garlic
• Juice from ½ a lime
• Salt to taste

Directions: 

1. Heat oven to 400 F. Roughly chop the cauliflower and place in a large bowl. Coat with 1 Tbsp of coconut oil and then sprinkle on the curry powder and salt. Cover a baking sheet in parchment paper and roast the cauliflower for 20-25 minutes until fork tender and golden.

2. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil over medium-high and then reduce to low, cover, and simmer for 25-35 minutes until cooked.

3. In another medium saucepan, steam the kale. Use a steaming basket or simply add 1 cm of water to the bottom of the pot and bring to a low boil. Once the kale is wilted, drain excess water and season with salt & pepper. Set aside.

4. Heat a large skillet and add 1 Tbsp coconut oil. When the pan is hot, add the cabbage and mushrooms. Saute until well cooked – about 10 minutes. Turn off the heat and set aside.

5. Make the tamari almonds. Combine the chopped almonds and tamari into a small bowl. Transfer to a small baking sheet and roast in the oven with the cauliflower for about 5 minutes until they look dry and toasted. Remove and let cool.

6. Make the dressing: combine all ingredients into a high-speed blender and blend on high until smooth.

7. Dish the rice into 4 bowls. Top with roasted cauliflower, steamed kale, sauteed cabbage and mushrooms, cucumber, carrot, green onions, tamari almonds and a drizzle of dressing. Enjoy!