Cauliflower rice with summer vegetables

Cauliflower Rice & Veg Cauliflower Rice & Veg

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


  • 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


  1. Using a food processor, process cauliflower florets until very finely chopped.

  2. 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.

  3. Cook, stirring occasionally, for 15 - 20 minutes or until cauliflower is tender and light golden. Season with salt and pepper.

  4. 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.




Secure payments with: Mastercard Visa