Dark chocolate is used to envelop salty, crunchy, toasted corn nuts, which are then dusted with sea salt. It just takes ten minutes to prepare these, and they are incredibly amazing!
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ cup chopped onion
- ½ cup julienned carrots
- ½ cup French-cut green beans
- ½ cup diced fresh mushrooms
- ¼ cup thinly sliced red bell pepper
- 1 pound frozen riced cauliflower
- 1 tablespoon minced fresh garlic
- 1 teaspoon ground turmeric
- ¼ teaspoon sweet paprika
- ⅛ teaspoon curry powder, or to taste
- salt and ground black pepper to taste
- 2 tablespoons blanched slivered almonds (Optional)
- 1 pinch chopped fresh parsley, or to taste (Optional)
Instructions
- Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
- Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
- Serve warm garnished with almonds and parsley.
- You can use frozen French-cut green beans instead of fresh.
- I purposely used a scant amount of curry powder, due to family tastes. Leave it out completely, or add more if you love the flavor.
- The veggies will release some liquid as they cook, but if the skillet looks dry, add about 1 tablespoon water. Be sure to continue cooking until all the liquid has evaporated.