Cauliflower rice with summer vegetables
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.
4 people
20 minutes
5 minutes
Ingredients
- 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
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Using a food processor, process cauliflower florets until very finely chopped.
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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.
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Cook, stirring occasionally, for 15 - 20 minutes or until cauliflower is tender and light golden. Season with salt and pepper.
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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.
