Cauliflower Rice Stir Fry

Vegan – Gluten Free – Sugar Free – Dairy Free – Low GI – Diabetic Friendly

What you’ll need…

• 2 cups cauliflower florets
• 1 Tbsp extra virgin coconut oil
• 1 Tbsp butter or extra virgin olive oil
• 1 Tsp. sesame oil
• 1 diced red onion
• 4 minced cloves garlic
• Himalayan or Celtic sea salt
• 1 Tbsp minced fresh ginger
• 2 cups broccoli florets
• 1 julienned large carrot
• ¾ cup of julienned snow peas or peas
• Rind and juice of 1/2 lemon
• 2 Tbsp. pumpkin seeds
• 1 – 2Tbsp black sesame seeds
• ½ cup toasted slithered almonds or pine nuts
• 2 – 4 Tbsp fresh herbs  – flat leaf parsley, coriander / cilantro or basil leaves

How to make…

• Steam Cauliflower until just soft – being careful to avoid over cooking, or it will turn to mush.
• Allow to cool slightly and transfer to a food processor with 1 Tbsp of organic butter or olive oil, seasoning with generously with salt and pepper and pulse cauliflower florets until finely chopped.
• Heat coconut and sesame oil in a large deep sided fry pan or wok, over medium heat. Add the diced red onion and minced garlic and ginger and cook, stirring, until tender – about 6 minutes.
• Add broccoli florets, carrot, snow peas or peas and or zucchini and cook, stirring, until just tender – about 5 minutes. Season with salt and pepper.
• Remove from heat and add lemon juice and rind, sesame and pumpkin seeds, nuts and fresh herbs
• Transfer to the large mixing bowl with the cauliflower rice and mix to combine, adding a little extra olive oil, salt and pepper if required.

Serves: 2-3

Sally’s Tips…

Add grilled chicken to this dish for a hit of protein.

Refrigerate in an airtight container up to two days.