Cauliflower has always been one of my favourite winter vegetables; it can easily be added to an array of dishes and flavoured to taste like different cuisines. This versatile vegetable is also an excellent low-carb and gluten-free substitute for pasta, bread, and rice.

Our recipe this week is from the lovely ladies at I Am Co.

“Through the course of a day, we try to inject as many vegetables into our diet as possible.  Now, we don’t have anything against using normal rice, but the nutritional content in cauliflower is obviously far greater.”

Serves 4 as a side

Ingredients:

1/2 head cauliflower, cut into small florets

1/2 tsp salt

2 Tbsp coconut oil or olive oil

5cm fresh ginger, peeled and cut into small matchsticks

2 cloves garlic, thinly sliced

1 long red chilli, deseeded and sliced into thin strips

1/4 cup peanuts, roasted & roughly chopped

1/4 cup fresh coriander, roughly chopped

Method:

In small batches blitz the cauliflower florets in a food processor to a fine crumb consistency.  This only requires a few seconds of blitzing, last thing you want is cauliflower puree!

Heat a frying pan over a medium heat and add the oil.  Once hot, add the prepared ginger, garlic & chilli and fry for several minutes until it reaches a lightly toasted look and takes on a bit of crunch.  Pour into a dish a reserve.

Using the same frying pan – add the cauliflower and cook while continually stirring for 2 minutes.  Add the peanuts and mix through.  Remove from the heat and spoon into a serving dish.  Top with the reserved toppings, some fresh coriander and serve.

The inspiration for this recipe comes from Ottolenghi.

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