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.

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
Lemon wedges and extra virgin olive oil for serving.

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.