Curried Cauliflower Pilaff (Serves 8)

Curried Cauliflower Pilaff - I came up with this one by looking at a combination of recipes and then adding in herbs & spices to my taste. I hope you all like it. I’ve been using this as a replacement for rice or quinoa with protein and salad or more vegetables. This is perfect for anyone following a paleo regime or on grain free nutrition.

Makes 8 servings

Ingredients:

• 1 head of cauliflower – remove leaves & chopped

• 1 red onion diced

• 1 white onion diced

• 4 cloves of garlic grated or chopped finely

• 2 cups frozen peas

• 1/2 bunch fresh parsley chopped

• 1 lime squeezed

• 4 tsp turmeric

• 2 tsp cumin

• 2 tsp cayenne pepper

• 2 tsp basil

• 2-3 tsp Grated black pepper

• 1- 2 tsp Himalayan rock salt grated

• 2 tsp coconut oil

• 3/4 – 1 cup 100% coconut water

Method:

1. Roughly chop cauliflower, place into a food processor & blend until fine resembling rice (keep the leaves from cauliflower, wash well and you can use these as part of a homemade soup)

2. Place coconut oil onto wok or a large pan on a medium heat

3. Place diced red & white onions, garlic into pan and cook until slightly soft

4. Add blended cauliflower to pan and stir well, leave to soften slightly (approx. 5-8mins)

5. Add parsley, peas, herbs & spices with a small amount of coconut water, mix well cook for a further 5 mins

6. Pour in the remainder coconut water and squeeze in fresh lime juice – cook for a further 3-5 mins while continuously stirring the ingredients

7. Serve as 1/4 of your plate in a main meal with a protein of your choice and green vegetables, or have as a small snack with protein

8. This pilaff will keep covered in the fridge in an air tight container for up to 3 days