Cauliflower Fried Rice

Makes about 6 cups

2     tablespoons vegetable oil, divided
1     onion, finely chopped
1     small red pepper, cut into small
       dice
1     small jalapeño, seeded and finely
       chopped
1    1-inch piece fresh ginger, finely
       chopped
3     garlic cloves, finely chopped
½    teaspoon salt
¼    teaspoon turmeric
1     medium cauliflower head, about 1
       pound, or 6 cups of florets, finely
       chopped or riced
       cilantro leaves and roasted
       peanuts for garnish

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

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.