Coriander Cauliflower Fried Rice

I love playing with my food (can you tell?) and this recipe I came up with was to replace the rice componant to my meal for days when I need more energy. Its slightly spicy, full of flavour and grain free.¬† Just before serving, I love to drizzle mine with plenty of extra virgin olive oil and add wedges of lemon for guests to sqeeze. It’s suprisingly satisfying.

Ingredients:
1T ghee (clarified butter) or extra virgin coconut oil
1 medium brown onion – finely diced
1tsp cumin seeds
1/2 tsp mild cayenne pepper
2-3 cloves garlic – finely chopped
5cm ginger – finely grated
1 med cauliflower – pulsed in the food processor till mix resembles rice or breadcrumbs
1 large carrot – peeled and finely diced
1 large red capsicum – finely diced
8 cherry tomatoes – cut in halves
8 snow peas – finely diced
1 bunch coriander  Рleaves roughly chopped, stems very finely chopped
Good quality salt such as Himalayan or Celtic sea salt
Pepper
Lemon wedges and extra virgin olive oil for serving.

Method:
Fry onion on medium/low head in ghee or coconut oil for approx 10 mins until soft. Add cumin seeds, garlic, ginger and cayenne pepper and cook for a further minute.
Add carrot and cauliflower and cook or approx 5 mins until carrot is just soft and add capsicum,  tomatoes and snow peas.
Once capsicum is just soft (approx 2 mins) add coriander and mix through. Season with salt and pepper.
Serve with lemon wedges and a good drizzle of extra virgin olive oil
Enjoy as a side dish to fish or chicken or simply as a delicious main with a large green salad with plenty of seeds.