Directions

Ingredients

Curried Cauliflower Rice

Nutrition:
Calories: 208
Fat: 17 grams
Net Carb: 10 grams
Protein: 5 grams

Fierce Food Fact: This flavorful low-carb side dish is quick to put together and loaded with plenty of fiber. It also has over 100% of the daily needed Vitamin C, which the body uses to help fight off infections, as well as keep skin and connective tissue in tip-top shape.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Stir in the curry paste, fish sauce, and sweetener. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Kids can help mince garlic with a garlic press and measure all of the ingredients. Older kids with knife skills can help to slice the leeks and sauté the cauliflower.

Curried Cauliflower Rice

2  packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or coconut oil

1 cup heavy cream or full-fat coconut milk

2 tablespoons red or green Thai curry paste

1 teaspoon Red Boat fish sauce

2 tablespoons Lakanto golden monk fruit sweetener

2 teaspoons salt

½ teaspoon ground pepper

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Nourish

Curried Cauliflower Rice

Rich in flavor and nutrients, a dish of creamy, curried cauliflower rice is the perfect complement to a family meal during any season.

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

30 Total Minutes

6 Servings

Ingredients

2  packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or coconut oil

1 cup heavy cream or full-fat coconut milk

2 tablespoons red or green Thai curry paste

1 teaspoon Red Boat fish sauce

2 tablespoons Lakanto golden monk fruit sweetener

2 teaspoons salt

½ teaspoon ground pepper

2  packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or coconut oil

1 cup heavy cream or full-fat coconut milk

2 tablespoons red or green Thai curry paste

1 teaspoon Red Boat fish sauce

2 tablespoons Lakanto golden monk fruit sweetener

2 teaspoons salt

½ teaspoon ground pepper

2  packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or coconut oil

1 cup heavy cream or full-fat coconut milk

2 tablespoons red or green Thai curry paste

1 teaspoon Red Boat fish sauce

2 tablespoons Lakanto golden monk fruit sweetener

2 teaspoons salt

½ teaspoon ground pepper

Kitchen Equipment

Large skillet

Large skillet

Large skillet

Ingredient Replacement

View replacement list (PDF)

Reading time:

3 Minutes

Nutrition:
Calories: 208
Fat: 17 grams
Net Carb: 10 grams
Protein: 5 grams

Fierce Food Fact: This flavorful low-carb side dish is quick to put together and loaded with plenty of fiber. It also has over 100% of the daily needed Vitamin C, which the body uses to help fight off infections, as well as keep skin and connective tissue in tip-top shape.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Stir in the curry paste, fish sauce, and sweetener. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Kids can help mince garlic with a garlic press and measure all of the ingredients. Older kids with knife skills can help to slice the leeks and sauté the cauliflower.

Nutrition:
Calories: 208
Fat: 17 grams
Net Carb: 10 grams
Protein: 5 grams

Fierce Food Fact: This flavorful low-carb side dish is quick to put together and loaded with plenty of fiber. It also has over 100% of the daily needed Vitamin C, which the body uses to help fight off infections, as well as keep skin and connective tissue in tip-top shape.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Stir in the curry paste, fish sauce, and sweetener. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Kids can help mince garlic with a garlic press and measure all of the ingredients. Older kids with knife skills can help to slice the leeks and sauté the cauliflower.

Nutrition:
Calories: 208
Fat: 17 grams
Net Carb: 10 grams
Protein: 5 grams

Fierce Food Fact: This flavorful low-carb side dish is quick to put together and loaded with plenty of fiber. It also has over 100% of the daily needed Vitamin C, which the body uses to help fight off infections, as well as keep skin and connective tissue in tip-top shape.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream or full-fat coconut milk. Stir in the curry paste, fish sauce, and sweetener. Add salt and pepper, reduce heat to low, and simmer until liquid is reduced. Serve immediately.

Kids Can Cook Tips: Kids can help mince garlic with a garlic press and measure all of the ingredients. Older kids with knife skills can help to slice the leeks and sauté the cauliflower.

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