Ingredients
½ head cauliflower, separated into florets
1 tablespoon peanut oil
2 tablespoons onion, finely chopped
1 small garlic clove, minced
½ teaspoon fresh ginger, grated
½ teaspoon curry powder
¼ teaspoon turmeric
¼ teaspoon salt
1 medium apple, chopped
¼ cup salted peanuts
¼ cup raisins
1 tablespoon fresh cilantro, chopped
Directions
To make the cauliflower rice, place the florets in the bowl of a food processor and pulse until it looks like rice. Stop and stir as needed to get all the florets equally broken down.
In a large skillet, heat the peanut oil over medium heat and add the onion. Cook for 1-2 minutes, then add the garlic and cook for 30 seconds more, stirring. Next, add the ginger and spices and stir to coat the onions. Cook for 1-2 minutes, stirring, but do not allow the onion to brown. Add all the cauliflower at once and stir well to incorporate the onions and spices. Cook for 4-5 minutes, stirring frequently to keep from sticking. Turn off the heat and stir in peanuts, raisins and cilantro. Serve warm or at room temperature.
Nutrition information per serving:
Calories: 110
Calories from Fat: 50
Fat: 6g
Trans fats: 0g
Cholesterol: 0mg
Carbohydrate: 13g
Protein: 3g
Fiber: 3g
Sodium: 140mg