Cauliflower tossed with in array of veggies can serve as a perfect lunch- healthy and delicious both!
CAULIFLOWER RICE
Ingredients
1 large cauliflower, cut into florets
1 tbsp olive oil
1½ tbsps finely chopped garlic
3-4 finely chopped spring onion bulbs
7-8 french beans, finely chopped
1 medium carrot, finely chopped
¼ small red capsicum, finely chopped
¼ yellow capsicum, finely chopped
½ tbsp soy sauce
Crushed black peppercorns to taste
Salt to taste
3 tbsps vegetable stock
3 tsps vinegar
2-3 spring onion greens, chopped
Sliced spring onion greens for garnish
Method
1. In a food processor, add cauliflower florets and coarsely process it. Set aside.
2. Heat olive oil in a non-stick wok, add finely chopped garlic, and sauté well. Add spring onion bulbs and sauté till translucent.
3. Add French beans, carrot, and sauté well. Cook for 1-2 minutes.
4. Add red capsicum chopped, yellow capsicum chopped and sauté well. Cook for 2-3 minutes.
5. Add the cauliflower, soy sauce, crushed black peppercorns, salt, and toss well.
6. Add vegetable stock and mix well. Cover and cook for 2-3 minutes.
7. Add vinegar and mix well. Add chopped spring onion greens, toss well and take it off the heat.
8. Transfer to a sevring bowl and garnish with sliced spring onion greens. Serve hot.
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