Cauliflower Rice

TIME: 20 mins

SERVINGS: 4

Even my husband loves this! I received the recipe from the Gwinganna lifestyle retreat.

INGREDIENTS:

• 1 cauliflower, roughly chopped
• 1 zucchini, diced
• 1 carrot, diced
• 1 capsicum, diced
• 1/2 red onion, diced
• 1/4 bunch garlic or ordinary chives, chopped
• 2 spring onions, chopped
• 1/4 c mixed seeds – sunflower, pumpkin, sesame,
• 2 tbsp tamari
• 2 tbsp coconut oil, drizzle sesame oil
• 1 tsp grated ginger

EQUIPMENT:

• Food processor & wok (I use a big deep pan)

STEPS:

1. Drizzle seeds with a little tamari and toss to coat.
2. Place on tray and bake in 160º oven for 5-10 mins.
3. Remove and cool.
4. Put cauliflower in food processor and whizz until texture is like fine breadcrumbs. Place zucchini, carrot, capsicum and onion in seperate bowls.
5. Place chives and spring onions in another bowl.
6. Heat oils and sauté onion, ginger, chives and carrots until soft (3 mins).
7. Add cauliflower, zucchini and capsicum and toss till warmed through.
8. Finish with remaining tamari and spring onions, and sprinkle seeds over.