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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.
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.
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.
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:
Leave seeds in for a hot dish. It is mild when peppers are seeded.
You could use light coconut milk but dish won't be as creamy or rich.
This recipe has the following nutrient totals:
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:
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The chart shows both nutrition totals as well as per-ingredient nutrition.