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RELATED RECIPES
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Thai Cauliflower Rice
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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
maple syrup
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 68.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.1% of RDA
• Calories: 23.6% of RDA
• Carbs: 6.7% of RDA
• Fat (total lipid): 68.5% of RDA
• Fiber: 25.9% of RDA
• Fructose: 5.5% of RDA
• Protein: 12.2% of RDA
• Sodium: 40.8% of RDA
• Sugar: 31.3% of RDA
• Vitamin A (IU): 25.0% of RDA
• Vitamin B6: 20.9% of RDA
• Vitamin C: 48.8% of RDA
• Iron: 0.9% of RDA
• Magnesium: 28.5% of RDA
• Manganese: 118% of RDA
• Niacin: 32.1% of RDA
• Potassium: 23.4% of RDA
• Zinc: 13.1% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
lbs
cut into florets.
 
1
tbsp
avocado oil works as well.
 
1
whole
medium size, chopped.
 
3
cloves
minced.
 
1/2
whole
seeded and minced.
 
1
whole
finely chopped.
 
14
oz, volume
full fat. many cans of coconut milk are 13.5 fl. oz.
 
2
tsp
 
2
tsp
 
1
tsp
can use honey.
 
1/2
tsp
 
3/4
cups
 
1/4
cups
finely chopped.
 
 
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PREPARATION
1.
In a food processor, add cauliflower in batches and process until "rice" forms. Just watch closely and do not over process into mush. Transfer to a bowl.
2.
Preheat non-stick skillet on medium - high heat and use coconut oil (or any high heat oil). Add cauliflower "rice" and cook for 5 - 7 minutes or until a bit golden, stirring frequently and watching closely not to burn. Sprinkle with a pinch of salt. Transfer to a bowl and set aside.
3.
Return skillet on medium heat and swirl oil to coat (small bits of cauliflower “rice” are fine). Add onion, garlic, jalapeños and bell pepper; cook for 5 minutes or so, stirring occasionally.
4.
Add coconut milk, red curry paste, fish sauce, maple syrup and salt; stir and let simmer for a few minutes. Stir in “rice” and peanuts. Remove from heat and sprinkle with cilantro. Serve hot on its own or with extra brown rice.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Leave seeds in for a hot dish. It is mild when peppers are seeded.
2.
You could use light coconut milk but dish won't be as creamy or rich.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 472
Protein 13.8 g
Carbohydrates 18.4 g
Iron 0.17 mg
Fiber 7.24 g
Calcium 10.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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