Ingredients
- 1 tablespoon ghee or coconut oil.
- 1 medium Spanish onion, finely diced.
- 1 medium cauliflower.
- 1 medium carrot, finely diced.
- 1 medium zucchini, finely diced.
- 2 garlic cloves, minced.
- 1 tablespoon ginger, finely grated.
- 1 pinch cayenne pepper.
- 1/2 lemon, juiced.
- 2 tablespoons tamari.
- 2 tablespoons coconut cream.
- 1/2 bunch coriander, well chopped.
- Olive oil, for drizzling.
- Himalayan pink salt and pepper, to taste.
Directions
- 1. Cook onions 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.
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
- 1 tablespoon ghee or coconut oil.
- 1 medium Spanish onion, finely diced.
- 1 medium cauliflower.
- 1 medium carrot, finely diced.
- 1 medium zucchini, finely diced.
- 2 garlic cloves, minced.
- 1 tablespoon ginger, finely grated.
- 1 pinch cayenne pepper.
- 1/2 lemon, juiced.
- 2 tablespoons tamari.
- 2 tablespoons coconut cream.
- 1/2 bunch coriander, well chopped.
- Olive oil, for drizzling.
- Himalayan pink salt and pepper, to taste.
Directions
- 1. Cook onions 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.