Sides
null
Makes about 6 cups
null
Makes about 6 cups
Fun and tasty side dish that is also low in carbs!
Nutritional information per ½-cup serving: Calories 68(60% from fat)
carb. 6g
pro. 2g
fat 5g sat. fat 1g
chol. 0mg
sod. 221mg calc. 22mg fiber 2
carb. 6g
pro. 2g
fat 5g sat. fat 1g
chol. 0mg
sod. 221mg calc. 22mg fiber 2
Ingredients
- 2tablespoons vegetable oil, divided
- 1onion, finely chopped
- 1small red pepper, cut into small
- dice
- 1small jalapeño, seeded and finely
- chopped
- 11-inch piece fresh ginger, finely
- chopped
- 3garlic cloves, finely chopped
- ½teaspoon salt
- ¼teaspoon turmeric
- 1medium cauliflower head, about 1
- pound, or 6 cups of florets, finely
- chopped or riced
- cilantro leaves and roasted
- peanuts for garnish
Preparation
- 1. Assemble the Cuisinart® Stack5® with
- the baking pan and select 400°F.
- Add 1 tablespoon of oil to the pan.
- 2. Once the oil is hot, add the onion, red
- pepper, jalapeño, ginger and garlic.
- Stir frequently and cook until soft and
- fragrant, about 7 minutes. When it’s
- fragrant, add the salt and the turmeric.
- Stir together over the heat to incorporate.
- 3. Add the remaining oil and then the
- cauliflower. Stir together well to coat
- the cauliflower. Cover for about 5 to 10
- minutes, so that the cauliflower becomes
- tender.
- 4. Remove the cover and continue cooking.
- Occasionally stir to scrape up any brown
- bits on the bottom of the pan; this adds
- to the crunch of the dish.
- 5. Taste and adjust seasoning according to
- preference. Serve immediately, garnished
- with cilantro leaves and roasted peanuts.
