Through the course of a day we try to inject as many vegetables into our diet as possible. Now, we don’t have anything against using normal rice but the nutritional content in cauliflower is obviously far greater. The inspiration for this recipe comes from Ottolenghi.
Serves 4 as a side
- 1/2 head cauliflower, cut into small florets
- 1/2 tsp salt
- 2 Tbsp coconut oil or olive oil
- 5cm fresh ginger, peeled and cut into small matchsticks
- 2 cloves garlic, thinly sliced
- 1 long red chilli, deseeded and sliced into thin strips
- 1/4 peanuts, roasted & roughly chopped
- 1/4 fresh coriander, roughly chopped
In small batches blitz the cauliflower florets in a food processor to a fine crumb consistency. This only requires a few seconds of blitzing, last thing you want is cauliflower puree!
Heat a frying pan over a medium heat and add the oil. Once hot, add the prepared ginger, garlic & chilli and fry for several minutes until it reaches a lightly toasted look and takes on a bit of crunch. Pour into a dish a reserve.
Using the same frying pan – add the cauliflower and cook while continually stirring for 2 minutes. Add the peanuts and mix through. Remove from the heat and spoon into a serving dish. Top with the reserved toppings, some fresh coriander and serve.