"I had some Sriracha cauliflower nuggets leftover (weirdly) so I made a super fresh thai-inspired cashew cream to cool things off a bit and it was a great combo. I’ve been messing around with different flavour profiles for cashew cream, and this one got two thumbs up both times I’ve served it.
SO this bowl has fried rice, the cauliflower nuggets slathered in both lemongrass cashew cream and sriracha, black beans, purple cabbage, avocado (of course), cherry tomato halves, and sriracha-maple walnuts & cashews. I love leftovers!!!"
Spicy Cauliflower Fried Rice Bowl
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Ingredients:
Black beans
Purple cabbage
Avocado
Cherry tomatoes
Fried rice (recipe below)
Cashew cream (recipe below)
Fried Rice:
Snow peas
Onion, sliced
Cilantro, chopped
Garlic, minced
1 tbsp olive oil
Cooked rice
Salt and pepper
1/2 lime
Tamari, for drizzling
Heat olive oil in a skillet over medium heat, add onions and garlic for 2-3 minutes. Then add snow peas, cilantro, leftover rice, S&P, lime juice and turn up the heat. Add a drizzle of tamari at the end.
Cashew Cream:
½ cup raw cashews
½ cup boiling hot water
3-4 garlic cloves
Fresh ginger
Lemongrass, minced
Cilantro
Salt, to taste
Pour boiling water over cashews and let sit for 10 minutes. Place in a high powedered blender with garlic, ginger, lemongrass, cliantro and salt. Blend until smooth and taste and adjust flavors as needed.