I saw this recipe on Skinnytaste and it reminded me of a rice dish I had made in New York. It was tart and had the lovely flavor of cilantro. It also had plantains on it. Plantains have such an evocative name in Thai: kluay ngah chang or elephant tusk banana. But I could not find any plantains. So what I used instead was roast banana. The Thais roast a banana called kluay numwa, a short stubby banana that is very firm and not very sweet. It was the perfect accompaniment for this dish, a cross between a salad and a veggie side dish. In texture grated cauliflower is like couscous; it is slightly sweet, tart, salty, and has the added flavor of cilantro and banana. A note about the roast banana: I bought 5 skewers at Seri Market for Baht 30 which is less than US$1.00. I used three skewers of banana, and snacked on two!
To make it you’ll need:
1 medium head of cauliflower
1 teaspoon vegetable oil
5 large cloves garlic, minced
Juice of 1 1/2 to 2 limes
1/2 cup cilantro, chopped
salt and pepper
1 cup roast banana
Remove the cauliflower florets from the stem. Put half the florets in a food processor and pulse 5-7 times until the cauliflower is the texture of couscous or rice. Remove and repeat with the remainder of the cauliflower.
Heat the oil in a large skillet. When it is hot add the garlic. When it becomes fragrant (about 30 seconds) add the grated cauliflower all at once. Cook stirring until the cauliflower begins to cook, about 5-6 minutes. It’s okay if it turns brown. Add salt and pepper to taste. Remove from heat.
Add the juice of 1 1/2 limes and the cilantro and toss. Taste and add more lime juice if desired. Top with the roast banana and serve at once.