EHRMAHGERD YOU GUYS IT’S THAI MANGO STICKY RICE SEASON!!
Did you not know that was a thing? Well. Let me tell you and completely blow your mind. and tastebuds.
First, my friends and I have a not-so-casual obsession with sticky rice. I can’t remember when I first discovered it in Thai restaurants, but WOAH. Once you go mango coconut sticky rice, you never go back. Ooey-gooey-creamy-coconut-deliciousness that is slightly sweet, and then so fresh with a kick from the mango, just YUM.
But then crisis struck when we realized most legit Thai places only serve the stuff when the atatufo (yellow thai) mangos are in season. Uuuuuugh the struggle was real. Until something magical happened.
Every year in April there’s a Thai heritage and food festival near my house at the Thai temple. When my friends and I discovered it a few years ago, we were literally the only non-Thai people there. It was AMAZING. You know the food is legit when thai families are lining up for HOURS to get some of this stuff and then hoarding 6 orders of everything to take home to their families. Thai sausage, larb gai (thai lettuce wraps), tom kha gai (coconut soup with lemongrass and chicken), papaya salad, thai iced tea, the freshest and the most delicious tasting coconut water ever…I could go on forever. But I’m currently salivating so I should probably stop.
And the mango coconut sticky rice? I CAN’T EVEN YOU GUYS. Literally one of the best things I’ve ever eaten in my whole life. I now plan my spring trips around the Thai festival because I cannot bear to miss it, and it’s only one weekend a year that I salivate over for the other 364 days of the year.
So…I attempted to make thai sticky rice with cauliflower. DOES. NOT WORK. I repeat: do not try this at home, you will be disappointed at the not-stickiness of the cauliflower (DUH). Guess I need one of those fancy-schmancy sticky rice cooker things, and I’ll try it again with “real” rice!
Until then, I’m sticking with this Mango Coconut Cauliflower Rice. Because it is the BOMB and I’m not even mad that it’s not sticky because it’s so freaking delicious. It’s the perfect not-so-sweet dessert, breakfast, or side dish!
- 1 head cauliflower, shredded into “rice” using the food processor attachment or a box grater
- 2 Tbsp coconut oil
- ¾ cup full-fat coconut milk (I only used the cream from the top of the can)
- ½ tsp minced ginger
- ½ tsp tsp sea salt
- 2 thai yellow mangoes (called Atatufo or Manila), peeled and diced
- optional, for garnish: chopped basil or sesame seeds*
- Add the coconut oil to a large pan over medium heat, allow it to melt completely. This should take about a minute.
- Once the pan is hot and the oil is melted, add the cauliflower. Sauté for about 5 minutes, until the cauliflower is soft, but not mushy.
- Stir in the coconut milk and ginger. The coconut milk will bubble since the pan is still hot. Stir the rice continuously for about 1 minute on the same heat, then turn the heat down to a simmer and allow to cook for another 2-3 minutes. Stir in the sea salt.
- Serve warm with diced mango on top (or stirred in).
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