Cauliflower Fried Rice

{ “I LOVE THIS RECIPE. THE USE OF CAULIFLOWER INSTEAD OF RICE BRINGS A LIGHTNESS, AS WELL AS A UNIQUE FLAVOUR AND TEXTURE. IT IS WONDERFUL AS A MAIN OR A SIDE DISH,” ANGIE DAY. }

Contributor: Angie Cowen

{ INGREDIENTS }

1 tablespoon ghee or coconut oil

1 medium Spanish onion, finely diced

1 medium cauliflower

1 medium carrot, peeled and finely diced

1 medium zucchini, finely diced

1 tablespoon ginger, finely grated

1-2 cloves garlic, finely grated

Pinch cayenne pepper

Juice ½ lemon (2 tablespoons)

2 tablespoons tamari

2 tablespoons coconut cream

½ bunch fresh coriander, well chopped

Olive oil to drizzle

Himalayan or Celtic sea salt to taste

Pepper to taste

{ METHOD }

Cook onions in a large frying plan on medium heat till soft (approximately 5 minutes).

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.

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.

Add lemon juice, coriander, coconut cream and season with salt and pepper.

For best results serve immediately with a good drizzle of olive oil.

Optional (non-vegan) extra: Add sliced-up omelette.

Prep time:

Cook time:

Total time:

+ 6 +