Tamarind Cauliflower with Gingered Fried Rice & Cashews

Ingredients
8 oz. cauliflower florets
3 garlic cloves
1 oz. fresh ginger
1 Roma tomato
2 scallions
4 oz. green beans
2 bird's eye chiles
8 oz. brown rice, cooked
1 tbsp. tamari or soy sauce
1/4 c. cashews
1/4 c. tamarind sauce or paste

Directions
Preheat the oven to 425°F. Add the cauliflower florets to a baking sheet and coat with 2 tsp (4 tsp) vegetable oil. Season with a pinch of salt and roast until tender and browned in places, about 15 to 20 minutes.

Peel and mince the garlic and ginger. Cut the tomato into wedges. Chop the scallions into 2 inch pieces. Chop the green beans into ½ inch pieces. Mince the bird’s eye chiles.

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add just half of the minced garlic and just half of the minced ginger. Cook, stirring constantly, until garlic is just toasted, about 1 to 2 minutes. Add the tomato wedges, chopped scallions, and green beans, and cook until vegetables are tender, about 1 to 2 minutes.

Add the brown rice to the skillet and cook until slightly toasted and heated through, about 2 to 3 minutes. Stir in the tamari and cook for 1 more minute. Taste and adjust the seasoning with salt if necessary. Divide the gingered fried rice between large serving plates.

Return the skillet to medium-high heat, with 1 tsp vegetable oil and the cashews. Cook until toasted, about 2 to 4 minutes; then add the remaining minced garlic, ginger, and as much minced chile as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind sauce, reduce heat to medium, and simmer until slightly thickened, less than 1 minute.

Add the roasted cauliflower to the skillet. Cook, tossing often, until cauliflower is well coated and sticky, about 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower.