This no-rice cauliflower rice was a huge hit in my house this week. It's very filling and tastes great cold as well, hope you give this one a try
Ingredients
Recipe serves 4
1/4 cup olive oil
3 scallions, chopped
3 garlic cloves, crushed
2 tbsp herb pesto
1 cup frozen peas
1 cup carrots, shredded
2 cups unsweetened coconut milk (or dairy free milk of your choice)
fresh parsley, mint, & thyme, chopped
1 tsp fresh ginger, grated
2 small cauliflower heads (just the florets)
1 red chilli pepper, chopped
1 tsp turmeric powder
salt & pepper to tast
1/2 cup almonds & walnuts combined, roughly chopped
1/2 cup dried cranberries
Preparation
In a large sauté pan heat olive oil over medium low heat.
Add scallions, garlic, & pesto, sauté for 2 minutes.
Add peas and carrots, cook for an additional 3-4 minutes or until veggies are soft.
Adjust heat to medium and add coconut milk. Let simmer for 2-3 minutes or until slightly reduced.
Add grated cauliflower florets (I used a food processor, but you can also use a box grater on the large side), grated ginger, fresh herbs, chilli pepper, turmeric & chopped nuts. Season with salt & pepper.
Cook cauliflower for exactly 3 minutes, and not a second longer ( no one likes mushy cauliflower). Mix all ingredients until well combined. Taste and adjust salt if needed.
I topped mine with dried cranberries.
ENJOY!
Commentaires