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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.


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


  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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