

Some days all I want is a decadent Thai stir-fry with peanut sauce. At some point long ago, I tried it, and it left a permanent impression on my palate. It is right up there with lasagna, nori rolls and cake. It fills belly, and soothes my soul.

Delicious, yes, but heavy. With regular rice, it definitely made more a more decadent dish than your average weeknight dinner. I am late to the paleo craze of cauliflower rice, but upon re-making this dish one day, I utilized that ingenious discovery–and voila, healthier yet still just as delicious stir fry was born!

Thai Peanut Satay with Cauliflower Rice

Serves 4

1 head of cauliflower

1 tsp grape seed oil

1 can coconut milk

1 cup peanut butter

1/3 cup coconut sugar

2 tbsp soy sauce or Bragg’s Liquid Aminos

2 tbsp apple cider vinegar

2 tsp red curry paste

1 tsp grated ginger

1 tsp garlic powder

1 tsp salt

water as needed

1 tbsp oil

vegetables of your liking for stir-fry (broccoli, carrots, peppers, eggplant, ext.)

cilantro

sprouts

crushed peanuts

sliced lime

1. Rice the cauliflower in a high-speed blender or food processor. This just means throw that sweet versatile veggie in the blender and hit it. VROOOOOOOOOOOOOOOMMMMMMmmmmm. Rice. Put your rice in a frying pan with the oil, and sauté over medium heat just so the rice becomes slightly soft.

2. Over medium heat, combine the coconut milk, peanut butter, sugar, soy sauce, vinegar, and red curry paste. Add water as needed to thin it out.



3. In the meantime, stir-fry the veggies in a separate wok or pan until just soft enough.

4. Place rice in dish, layer with veggies, top with sauce, and then finish with cilantro, peanuts, a lime wedge and sprouts.



Also by Jessica: Vegan Butternut Squash Stuffing

More Vegan Thai recipes: Thai Green Curry from Scratch!

Tom Kha (Coconut Soup)

Vegan Asian recipes: Mapo Tofu (Sichuan)

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Photo: Jessica Riley-Norton