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Cauliflower Fried Rice With Turmeric, Ginger + Tamari Roasted Almonds

CAULIFLOWER FRIED RICE WITH TURMERIC, GINGER + TAMARI ROASTED ALMONDS

This cauliflower fried rice is one of my favourite meals to make at home and it takes around 5 minutes to create. My secret is to use a generous amount of anti-inflammatory aromatics. Ginger and turmeric are king and take centre stage in the beginning of creating this wonderful meal. You’ll also notice I haven’t used any garlic – I find it overpowers the punchy clean flavours of this dish, so please don’t be tempted to use it.  A splash of coconut water deglazes the pan, releasing all the toasted aroma from the aromatics, if you happen to have a fresh young coconut on hand, it’s also lovely to fold through the creamy coconut flesh at the very end before serving.

WHAT’S GREAT ABOUT IT:

These ingredients have been especially selected to help boost metabolism, digestion and your immune system. Cauliflower is a good source of the cancer-fighting agents known as glucosinolates. Cauliflower is also rich in sulphur that works as an anti-inflammatory. It also supports healthy digestion and boosts your immune system. Parsley, mint and coriander  help to stimulate digestive function and support the liver to detoxify the body.

+ ingredients & methods +

ingredients (4)

1 medium cauliflower
6 leaves, finely shredded kale
1 tablespoon cold pressed organic coconut oil
2 tablespoon fresh grated ginger
2 tablespoons fresh grated turmeric or 1 generous teaspoon of dry turmeric
2 bunches coriander, stem and leaves chopped separately
Splash of coconut water or water
1 green chilli, sliced (optional )
1 lime
6 spring onions, trimmed and finely chopped
1 bunch parsley, chopped
1 bunch mint, chopped
2 handfuls Tamari Roasted Almonds – roughly chopped
1 tbsp tamari soy sauce
1 tbsp mirin
2 organic eggs

method

  1. Chop the cauliflower into small pieces and place into a food processor.
  2. Process until it looks like white rice.  If you don’t have a food processor, you can also do this on a hand grater.
  3. Heat the coconut in a pan over a medium to high heat.
  4. Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.
  5. Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.
  6. Deglaze the pan and add a splash of coconut water or water to the pan.
  7. Add 2 beaten organic eggs and mix through.
  8. Add spring onion, coriander, parsley, mint, tamari and mirin.
  9. Fold through tamari almonds and pumpkin seeds. Squeeze over a little lime.
  10. Serve alone or with a side of kimchi, or steamed white fish.

 

+ notes & inspiration +

Enjoy cold as a portable take to work salad the next day.

 

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