Cauliflower "Rice" & native red oil stew

Have been craving for native rice so i decided to get it going with my ever faithful Cauliflower. The meal was so filling and tasty that it took so much willpower not to go for a 3rd helping...yep...I  went back twice for more...hopefully you guys would do better than me.

Cauliflower & native red oil stew

Ingredients

200g Goat Meat ( Diced)
2 tbsp Dry Ground Crayfish
30g Fresh Cayenne Pepper (Shombo)
Adobo Spice
4 tbsp Red Oil
2 tbsp Veg Oil
Salt
100g Cauliflower (Grated)
Slice of onion

Directions

• Wash your meat and cook with salt, Adobo spice and little water
• Blend your pepper and onion together 
• Add your red oil to a sauce pan and cook on low heat for just 2mins
• Add the blended pepper to the red oil and fry for 5mins
• Add your crayfish and cooked meat to the pepper and fry for another 5mins
•  In another sauce pan, add Vegetable Oil and heat for like 30sec before pouring your Cauliflower with a small sprinkle of salt.
• Stir fry till Cauliflower is crisp on the outside but moist inside.
• Serve with your pepper stew

Now we should note that Cayenne Pepper packs quite a punch when it comes to carbohydrate and sugar so should be eaten with caution. It also has quite a bit of healthy fat which is good news for those of us on this ketogenic lifestyle.

According to Wikipedia, a 100g of Cayenne pepper contains total fat of 17g, carbohydrate  57g, sugar 10g and protein 12g. For those on "Strict" low carb lifestyle which means less than 20g of carb daily, this meal should not be an every day stuff, once a week should do.

Enjoy!