Ingredients
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1 large purple Cauliflower
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4T thai curry pasteThai Kitchen recommended
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1 can light coconut milk
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2T divided coconut aminos
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1.5lbs ground turkeyomit for vegetarian or sub any other ground meat
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1 large sliced in strips red bell pepper
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1.5T fresh minced ginger
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1T minced garlic
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1T chili garlic saucea tad spicy
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1 juice and zest of large lime
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1.5T rice vinegar
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1 can drained, rinsed chickpeas or garbonzonot whole30
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tumeric
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peppercorn medley
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cilantro
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Base
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1 large riced Cauliflowerwhole30 option
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1.5 cups basmati ricenot whole30
Directions
Purple cauliflower simply steals the show on every stage it performs on! You will see it all over this blog. Simply put, purple cauliflower is the SEXIEST vegetable on the planet! In my house, even the stems and base get eaten. And I’m referring to my 10 year old son that’s been eating it for years – ye,s years.
Why purple over white? 3 main reasons I choose purple:
- Purple enhances most dishes adding such a brilliant pop of color.
- Buying purple and orange cauliflower is more attractive to the kiddos. Think skittles!
- MOST IMPORTANTLY – The redder the vegetable, the more antioxidants in the vegetable. That’s right! And more flavor, i think.
If you do not want to take my word for it, check out this article.
Version #1 – Not Whole 30
Follow the directions listed in this recipe. Plain and simple. You choose to sub as you go or not at all. And by all means, please taste as you go and add spices to taste.
Version #2 – Whole 30 (My favorite version)
- Sub rice with cooked cauliflower rice. For a great recipe, click here.
- Sub chick peas with cashews (both give so much texture but the cashews OH MY WERD!
Version #3 – Vegetarian – This is where color meets the road!
- No turkey meat – sub firm tofu.
- For added fullness, add diced butternut squash OR sliced summer squash (sliced in half moons). My personal fave is to add ORANGE cauliflower or romanesco – it looks absolutely beautiful.
Same goes for red onion. Many recipes call for white onions but if its not something life shattering, I will sub red onions. Fine print – except for vidalia onions. So sweet and luscious! In my chili, I include both for the health benefits and the vidalia sweetness. Highly recommend. That recipe is up and coming for the fall/football season. Consider yourself warned!
To make your life way easier for these dishes and so much more, pick up a deep non-stick skillet. You can find the one I have, by visiting my MustHaves and scrolling down until you find it. There are a ton of items there that I own and cannot live without! Or you can click the image here:
  Cuisinart Saute Pan |
  T-fal Jumbo Saute Pan |
For a more budget friendly option, I recommend the second pan but it may not last as long and provide a true non-stick experience. But it will do the job (just spray it before cooking).
Taste Taste Taste!
Lastly, I recommend you taste as you go and remember – you can always add more of a certain spice or ingredient. Its way harder to take the taste away. Everyone’s taste buds are different and I cannot encourage you enough to trust your instincts. Even when you have a terrible relationship with cooking. Try and have some fun and get others involved in the tasting process!I look forward to hearing from you. Did you try it? If so, I would love to hear what worked for you, what didn’t, and what changes you may have made to the recipe.
Do you social? Me too!
Make this, take a photo, and on da GRAM – #SOLTOcrew AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community on Facebook. Glad you came to party!
Until we eat again…
