Red Cashew Coconut Curry Cauliflower Rice

Sorry. That title is totally a mouthful. But sorry NOT sorry for how incredibly delicious this recipe is, so guaranteed you won’t even care that the title is a tongue twister. Try saying it 10 times fast, I dare ya.

Remember my Coconut Red Curry Soup with Shrimp recipe that people were absolutely flipping out over?! Well. I spun that recipe around a few times and decided, why not just make a cauliflower rice dish out of it?

I know, I know. Wasn’t I just talking last week about how there are a bagillion cauliflower recipes out there when I posted the BEST Cauliflower Buns? Yep. And I’ve definitely bashed cauliflower rice in the past because I got so freaking bored with it. Oops. We’re in an on-again-off again relationship, cauliflower rice and I. Lucky for you, we’re on again, thanks to the recipe baby of my Coconut Red Curry Soup with Shrimp, cauliflower rice, and my newest favorite discovery: Nikki’s Cashew Cookie Butter.

Say whaaaat?! Yeah. Cashew Cookie Butter. Move over Speculoos and Trader Joe’s Cookie Butter, Nikki’s Coconut Butter has come to TOWN and is making a huge splash on the scene. Maybe it was the fact that I’d tried Speculoos (aka REAL cookie butter) in Belgium before I found out I had celiac (whomp, whomp), or maybe it was that cookie butter got HUGE in the past year or so thanks to Trader Joe’s…but I’d been slightly super jealous that I couldn’t eat it anymore. UNTIL I met Nikki at Expo West this year, where she was sampling her new flavor: Cashew Cookie Butter.

Mind (and tastebuds) BLOWN. Immediately my mind was spinning with ideas on how to use devour it. Drizzled on ice cream or yogurt? Check. Slathered on pancakes or potentially my favorite chocolate lava cake? Definitely. Dipping fruit in it? Obviously. No bake cookies? DUH. But most importantly…eating it straight from the jar with a spoon. Don’t even try and tell me you’ve never done that before. LIARS.

But you guys know me. I’m not much of a sweets person. Most of the time, if and when I have something sweet for dessert, I’m immediately craving something salty after. Is having a “salty tooth” a thing? Not sure. But if it is, I definitely have it. So instead of using this newfound delicious concoction in a sweet recipe, I figured, why not savory?

So this Red Cashew Coconut Curry Cauliflower Rice was born. With the longest title ever, but possibly the most delicious cauliflower rice recipe you’ve ever had. EVER. And obviously, the key ingredient is that mouth-wateringly delicious Cashew Cookie Butter. Just sayin’. Did I mention it’s whole30-friendly, with no added sugar? For the freaking win, Nikki, for the freaking win.

Red Cashew Coconut Curry Cauliflower Rice

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Dana: Real Food with Dana

Serves: 4 servings

Ingredients

• 1 Tbsp coconut oil
• 1 small head cauliflower
• ¾ cup full-fat coconut milk (I only used the cream from the top of the can)*
• 1 ½ Tbsp red curry paste**
• ½ tsp minced ginger
• ½ tsp minced garlic
• ½ tsp sea salt
• ½ Tbsp lime juice
• 2 Tbsp Nikki’s Cashew Cookie Coconut Butter
• For garnish: chopped cilantro and scallions

Directions

1. Make your cauliflower into rice by putting it through the shredding attachment on the food processor. Set aside.
2. Add the coconut oil to a large pan over medium heat, allow it to melt completely. This should take about a minute.
3. Once the pan is hot and the oil is melted, add the cauliflower. Sauté for about 5 minutes, until the cauliflower is lightly browned and soft, but not mushy.
4. Stir in the coconut milk, minced ginger and garlic. The coconut milk will bubble since the pan is still hot: stir the rice continuously for about 1 minute, then turn the heat down to a simmer.
5. Stir in the curry paste, coconut-cashew butter, sea salt, and lime juice, using a wooden spoon or rubber spatula to break up the curry paste and distribute it evenly throughout the dish. Simmer an additional 5 minutes to allow the flavors to come together. Taste to adjust salt.
6. Serve hot, with your protein of choice! Garnish with cilantro and chopped scallions.

Notes

**Feel free to add more curry paste, to taste, if you like it extra spicy!

3.5.3208

Now what are you waiting for? Get on this sh*t STAT, you need this Cashew Cookie Butter in your life! Thanks to Nikki’s Coconut Butter for sponsoring this post! All ideas and opinions expressed are {obviously} my own. 🙂