Cauliflower rice with summer vegetables
RECIPE OVERVIEW
Build up the dish by adding kale, fresh coriander and mint leaves or grilled meat or seafood. This makes a great side for barbecue too.
Ingredients
Serves: 4 people
-
1
tbsp
Coconut Oil
-
2
tbsp
Desiccated Coconut
-
1
-
SuperValu Carrot
cut into ribbons -
1
large
SuperValu Cauliflower
trimmed and cut into florets -
1
-
SuperValu Courgette
cut into ribbons -
2
tbsp
SuperValu Fresh Chives
Chopped -
2
cm
SuperValu Fresh Ginger
peeled and finely chopped -
2
cloves
SuperValu Garlic
Finely Chopped -
2
small
SuperValu Green Chilli
seeded and thinly sliced -
1
-
SuperValu Lime
Zest only -
12
-
SuperValu Vine Cherry Tomatoes
halved
Method
-
Using a food processor, process cauliflower florets until very finely chopped.
-
Heat coconut oil in a large frying pan over medium heat. Add chilli, ginger and garlic. Cook, stirring, for 30 seconds. Add the courgettes and carrots ribbons and stir fry for 2 minutes. Remove the courgettes and carrots ribbons aside on a plate and add the cauliflower and desiccated coconut to the pan.
-
Cook, stirring occasionally, for 15 - 20 minutes or until cauliflower is tender and light golden. Season with salt and pepper.
-
Remove from the heat and add the cooked courgette and carrots, cherry tomatoes, chives and lime zest. Check the seasoning and serve immediately or cooled.
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