with red bell pepper, snow peas, mushrooms, and cauliflower rice
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
A note about serious food allergies
Fresh red chilis give this curry paste its color and pleasant piquancy. Also redolent of lemongrass and ginger, you'll love the way the aromas and flavors infuse into this healthy stir-fry of cauliflower, bell pepper, and snow peas. The whole dish is tied together with creamy coconut milk for a rich, flavorful vegetarian meal that's a treat for your taste buds.
Stem, seed, and slice red bell pepper into thin ¼" strips. Halve strips. Quarter mushrooms. Mince garlic. Remove leaves from cauliflower head, core, and cut into large florets.
Make the Cauliflower "Rice"
Place cauliflower in provided gallon-size resealable plastic bag and pound (don't be afraid to use force!) with a heavy pan or mallet until it resembles coarse grains a little larger than rice. Don't worry if some stem pieces remain larger.
Cook the Cauliflower
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, cauliflower, and ½ tsp. salt to pan. Cook 2 minutes while stirring. Reduce heat to medium and cook an additional 2-4 minutes, or until cauliflower is tender but has a slight firmness to it. Remove cauliflower to a plate. Wipe pan clean.
Sauté the Vegetables
Return large non-stick pan from previous step to medium-high heat. Add mushrooms and cook 3 minutes until lightly browned. Add carrots and red bell pepper to pan and cook 5 minutes, while stirring, until slightly browned. Add chili oil (to taste), garlic, snow peas, coconut milk, honey, and red curry paste (to taste) to pan. Cook 5 minutes, while stirring, until sauce thickens slightly. Season with ½ tsp. salt.
Plate the Dish
Divide fried "rice" and vegetables between two plates or bowls and serve.