The use of cauliflower instead of rice brings a lightness, as well as a unique flavour and texture. It's wonderful as a main or as a side dish.
Ingredients
or1 red onion, finely diced
or1 medium head of cauliflower,
or1 large carrot, finely diced
or1 large zucchini, finely diced
or2 cloves of garlic, mined
or1 tbsp of ginger, minced or grated
or2 tbsps of coconut cream
or1 tablespoon of olive oil, for drizzling
Preparation
1.
Cook onion in a large frying plan on medium heat till soft (approximately 5 minutes). 2.
Meanwhile, cut the cauliflower into manageable pieces and then, using the large side of the grater, grate the cauliflower to resemble rice-size granules. You can also use a food processor to mill it into shape. 3.
Add cauliflower, carrot, zucchini, garlic, ginger, cayenne pepper and tamari to the onions in the frying pan. Cook for 8-10 minutes, stirring occasionally until the carrot is just soft. 4.
Add lemon juice, coriander, coconut cream and season with salt and pepper. For best results serve immediately with a good drizzle of olive oil.