Cauliflower rice with summer vegetables

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.