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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot of boiling water, cook the cauliflower until crisp-tender, 5 minutes. Drain in a colander, then plunge into a bowl of ice water until cooled. Drain very well. This can be done 1 day ahead. | 2. In a medium skillet, heat the oil over medium-high heat. Add the onion and saute until golden, 6 minutes. Add the garlic and cook until the onion is lightly browned about 1 minute. Add the coconut milk. When it boils, reduce the heat to medium. Stir in the ginger, chili sauce, fish sauce and the chili paste. | 3. Add the cauliflower and saute until heated through, 2-3 minutes. Let the cauliflower sit briefly to serve warm, not hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		cut	-	-	-	-
peanut oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic clove	1		chopped	-	-	-	-
coconut milk	1/4	cup		138.0	3.324	1.374	14.304
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
chili sauce	2	tablespoons		31.395	6.7533	0.8531	0.1024
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
red thai chili paste	1/2 - 1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.