Ingredients:
Serves Four
1 head of cauliflower (600g)
3 tbsp cashew nuts
1 tbsp toasted sesame oil
1 red pepper, sliced
100 g baby corn, halved lengthways
1 tsp five-spice
100 g petit pois, defrosted
3 spring onions, finely sliced
2 tbsp coriander, roughly chopped
1 tsp dark soy sauce
1 head of cauliflower (600g)
3 tbsp cashew nuts
1 tbsp toasted sesame oil
1 red pepper, sliced
100 g baby corn, halved lengthways
1 tsp five-spice
100 g petit pois, defrosted
3 spring onions, finely sliced
2 tbsp coriander, roughly chopped
1 tsp dark soy sauce
Method:
1. Chop the cauliflower into quarters, then in a food processor process the cauliflower until the consistency appears similar to rice and set aside.
2. In a small pan dry-fry the cashews for a minute until toasted and set aside.
3. In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for a couple of minutes until softened and slightly charred. Then add the five-spice and fry for one more minute before adding the cauliflower. Cook for 5 minutes until just tender. Then add the petit pois and cashews, spring onions and soy sauce, toss together and serve.
1. Chop the cauliflower into quarters, then in a food processor process the cauliflower until the consistency appears similar to rice and set aside.
2. In a small pan dry-fry the cashews for a minute until toasted and set aside.
3. In a wok, heat the sesame oil until hot, then fry the pepper and baby corn for a couple of minutes until softened and slightly charred. Then add the five-spice and fry for one more minute before adding the cauliflower. Cook for 5 minutes until just tender. Then add the petit pois and cashews, spring onions and soy sauce, toss together and serve.
This dish works out at 12.2g carbohydrate per serving
Recipe idea can be seen here
You may wish to serve this with a chicken or beef dish ... the choice is yours.
All the best Jan
Now that I have Big Bertha (my Breville), I make cauliflower rice. So fun. I want to get my hands on a purple head.
ReplyDeleteHi Ivy - cauliflower rice is definitely one of our favourites. It would be fun to use the purple head, apparently its simply a different variety of the common white cauliflower, only packed with anthocyanin, the same antioxidant found in red wine!! Can't be bad ...
ReplyDeleteThanks for stopping by.
All the best Jan
How about that! Though, I dislike wine smell. And never drink the stuff. Phew. How about you? Do you fancy wine?
ReplyDeleteHi Ivy ... yes, I can get my anthocyanin from purple cauliflower and red wine, a nice glass with a meal occasionally !
ReplyDeleteAll the best Jan