Fried Cauliflower Rice

I love using cauliflower as a lower carbohydrate rice alternative that is filled with loads of cancer fighting phytonutrients and lower in calories.

This easy, versatile and delicious dish is perfect for using up any mix of vegetables you have in the fridge and can be used as a side dish or as a main. Enjoy!

Prep: 25mins Cook time: 15mins Serves: 4-6

Ingredients:

½ head of cauliflower, chop into florets

¼ cup of sunflower seeds

¼ cup of cashews

1 tbsp. of coconut oil

1 knob of fresh ginger, grated

1 long red chilli, finely chopped

1 brown onion, chopped

4 garlic, crushed

½ cup of peas

½ corn kernels

1 large carrot, chopped into small cubes

6 button mushrooms, chopped into small pieces

2 Swiss chard leaves and stems, chopped finely

¼ cup of tamari sauce

1 tsp cracked pepper

2 tbsp. of vegetable stock or 1 tsp of salt

Garnish with 1 tbsp black sesame seeds and fresh chopped coriander

Directions:

  1.  Pulse in a food processor the cauliflower, sunflower seeds and cashews until it is in a rice consistency.

  2. Heat oil in a large fry pan over low-medium heat and sauté ginger, chilli, onion and garlic until translucent.

  3. Add in remaining vegetables and cook for 5-10mins to soften the vegetables then add in the tamari, cracked pepper, vegetable stock or salt and mix through.

  4. Add in the cauliflower mixture until heated through

  5. Garnish with fresh coriander and black sesame seeds and serve.