This super easy vegan recipe is so pretty, and light. Enjoy it as a side dish or on its own!
Ingredients
Recipe serves 6-8
1 package fresh cauliflower crumble (or you can grate 4 1/2 cups of cauliflower florets on a box grater)
3 tbs olive oil
1 shallot, finely chopped
1 tsp fresh ginger, grated
2 scallions, finely chopped, divided
2 garlic cloves, minced
1 can coconut milk ( I used Everland : rich and creamy)
1 1/2 limes, juiced
1 1/2 tsp salt
1 tsp black pepper
1/4 cup fresh parsley, chopped, plus extra for garnish
Preparation
Heat oil over medium heat, in a wide pan.
Add the shallot, ginger, 1 scallion, garlic and sauté, for about 3-4 minutes or until softened.
Add coconut milk, lime juice, salt, pepper, and parsley. When the milk comes to a light boil, add the cauliflower rice. Allow to cook on medium heat for about 4-5 minutes, or until the cauliflower is softened but still al dente. Adjust salt if needed. Note - if it is too thick, add a couple of tablespoons of water to loosen.
I like to finish mine with chopped fresh scallion and chopped parsley, topped with a drizzle of fresh olive oil.
ENJOY!
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