Thai Cauliflower Rice

Enjoyed immensely at our recent workshop, this cauli-rice is versatile and easy to amend to your favourite flavours and proteins.


  • 1 head cauliflower, cut into pieces
  • 1/2 leek, sliced
  • 1/2 cup peas
  • 1 garlic clove, diced
  • 1/2 spring onion, sliced
  • 2 Tbsp. olive oil, divided
  • 1 tsp. coconut essence
  • A dash of rock salt
  • 1/2 tsp. chilli powder
  • 1 tsp. curry powder/ground cumin  – optional
  • 2 eggs
  • 1 Tbsp. tamari sauce
  • 1/4 cup cashews, chopped

(optional to add any greens of your choice)


  1. Heat 1 Tbsp. oil in a large pan and fry the leeks and garlic.
  2. Place the cauliflower in food processor or grate with cheese grater and blend until “rice like,” then add the rice to the heated pan of garlic and leeks.
  3. Add rock salt, chilli powder and the extra 1 Tbsp. of oil and 1 tsp of coconut essence.
  4. Add the spring onion and peas, and then create a space in the middle.
  5. Crack an egg in the middle of the rice and fry the rice and veggies with the egg. Add the tamari and cook.
  6. Cook until the cauliflower is golden.
  7.  Add cashews to serve.