No-Rice Cauliflower Rice

This no-rice cauliflower rice was a huge hit in my house this week. It's very filling and tastes great cold as well, hope you give this one a try

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Ingredients

Recipe serves 4

• 1/4 cup olive oil

• 3 scallions, chopped

• 3 garlic cloves, crushed

• 2 tbsp herb pesto

• 1 cup frozen peas

• 1 cup carrots, shredded

• 2 cups unsweetened coconut milk (or dairy free milk of your choice)

• fresh parsley, mint, & thyme, chopped

• 1 tsp fresh ginger, grated

• 2 small cauliflower heads (just the florets)

• 1 red chilli pepper, chopped

• 1 tsp turmeric powder

• salt & pepper to tast

• 1/2 cup almonds & walnuts combined, roughly chopped

• 1/2 cup dried cranberries

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Preparation

In a large sauté pan heat olive oil over medium low heat.

Add scallions, garlic, & pesto, sauté for 2 minutes.

Add peas and carrots, cook for an additional 3-4 minutes or until veggies are soft.

Adjust heat to medium and add coconut milk. Let simmer for 2-3 minutes or until slightly reduced.

Add grated cauliflower florets (I used a food processor, but you can also use a box grater on the large side), grated ginger, fresh herbs, chilli pepper, turmeric & chopped nuts. Season with salt & pepper.

Cook cauliflower for exactly 3 minutes, and not a second longer ( no one likes mushy cauliflower). Mix all ingredients until well combined. Taste and adjust salt if needed.

I topped mine with dried cranberries.

ENJOY!