Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
Nut Free
This is a wonderful dish to accompany curries, meat, fish, prawns or any meal that would have rice or potatoes with it generally.
Make it as plain or as spicy as you choose, and have as a main dish or a side dish.
Makes: 4-5 cups
Prep time: 5 mins
Cooking time: 8-10 mins
Ingredients
- 1 large cauliflower
- 5 tbsp coconut oil
- 4 spring onions, finely sliced
- 1 tsp ginger, grated
- 1 tsp garlic, crushed
- 1 tbsp tumeric powder
- 2 stalks celery, finely sliced
- 4 stalks kale, finely chopped
- 4 mushrooms, finely chopped
- salt and pepper
Method
- Wash and dry the cauliflower, remove any leaves, and cut into quarters.
- When thoroughly dry, place in food processor and blend or grate until it resembles rice.
- Place “rice” onto a tea towel and squeeze tightly to remove moisture. Set aside.
- Melt coconut oil in frying pan, add spring onions, garlic, ginger, tumeric and celery and saute for 6-8 minutes, stirring continuously.
- Add kale, mushrooms and cauliflower rice, salt and pepper, and stir fry another 5 minutes, continuously stirring.
- Serve with my chicken and celery stir fry
Notes
This is lovely with toasted slivered almonds or toasted sunflower seeds stirred through at the end.
Cauliflower can be replaced with broccoli.
Extras like chicken strips, beef strips or prawns make a meal of this dish, but be aware of your allergies before introducing new foods.
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