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17/7/2019 0 Comments

CAULIFLOWER ‘RICE’

Trying to hide vegetables from a picky eater?

Picture
INGREDIENTS 
  • 1 Head of cauliflower, roughly chopped 
  • 1/2 cup almonds, roughly chopped 
  • 1 Tbsp oil for cooking 
  • 2 Cloves garlic, crushed 
  • 1 small chilli, finely chopped 
  • 1 lemon, juice and zest 
  • 1 handful green herbs, chopped
    eg. Parsley, mint 
  • Salt and pepper, to taste 


METHOD
  1. Blitz cauliflower in a food processor for only a few seconds, until the mixture resembles rice or couscous. 
  2. Pile into a tea towel and squeeze excess liquid out. Removing the liquid at the beginning avoids too much steaming during cooking. 
  3. Toast the almonds in a dry pan over a medium heat for 3-5 minutes. Stir continuously to avoid burning. Set aside. 
  4. Heat oil in a pan and cook garlic and chilli on medium heat for a couple of minutes. 
  5. Add cauliflower and cook for about 5 minutes. 
  6. Stir in lemon, parsley, almonds and salt and pepper. 
  7. Heat for 1 minute, and then serve. 
​
Picture from Pinterest
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    Adam's Back is a team of dedicated complimentary health professionals. Our aim is to support you in finding drug-free solutions for better health.

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