Ingredients

1/2 cauliflower

1 tbsp coconut oil

1-2 chillies, diced

1 inch piece of ginger, diced

2 garlic cloves, diced

Bragg’s amino acids, Tamari or Soy sauce

1 cup grated vegetables

e.g. carrot (x1), zucchini (x1), capsicum (x1), mushrooms (x6)

 

Method

Cut cauliflower into quarters, break apart - use core if tender

Process/Pulse cauliflower in small amounts in Blendtec Blender until broken down into couscous/rice-sized granules

Take out larger bits and process separately if needed

Use raw as is for a salad.

Refrigerate up to a week

Freeze for up to 3 months, thaw before using

 

To make cooked rice:

Warm oil in wok

Add chilli, garlic and ginger

Stir in cauliflower and other vegetables

Season with Bragg’s

Cook until as tender as you wish

Serve

 

Watch the how-to Video:

Recipe © Leigh-Chantelle 2015