Fuel is needed both on the trail as well as at home. This curry cauliflower dish is easy to prepare and a great compliment to any dinner entree.
Do You Need Carbs and Sugar
Some of the most significant health culprits we should reduce are sugars and carbohydrates. Other than pointing at the apparent culprits, i.e., bread and cookies, there are also some sneaky fruits and vegetables also have a lot of sugar and carbs in them. The reason that I point out this fact is that recently I have found there is a need for me to be wary of the amount taken in each day.
In the last few years I have chosen to be gluten-free, for personal health reasons, and now I am carb reduced as well. Doing both of these things have necessitated me to become creative with what I ate. Which leads us to this uniquely styled dish using a not so favorite vegetable and a simple already made paste.
Today’s dish has only two components:
Thai Kitchen Red Curry Paste.
Let’s start a Cooking
2 – medium heads of cauliflower
1 – 4 oz jar of Thai Red Curry Paste
How to Create:
1. Cut the cauliflower into small pieces
2. Using a food processor, grate the cauliflower pieces with the food processor giving it a rice consistency. (I used the largest grating attachment available)
3. Pour the cauliflower into a non-stick pan. For this step, I prefer not to use any oil for this step because it turns the cauliflower into a mushy mess.
4. Add the curry paste to the pan.
5. Cook on high heat while continually stirring until lightly browned. You can make seasoning additions at this stage.
Serve with your favorite protein and a green veggie. Tonight it is served with grilled rib eye steak and sautéed asparagus….Enjoy!
- Calories 23.9
- Total Fat 0.3 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
- Monounsaturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 191.3 mg
- Potassium 106.5 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 2.0 g
- Sugars 1.7 g
- Protein 1.4 g
Pat, Director of Touring