Ingredients

The following ingredients have 4 Servings
  • 1 small head of cauliflower (or 1/2 of a large head)
  • 2 carrots
  • 2 tablespoons coconut oil
  • 1 cup diced spring onion
  • ½ tablespoon Gourmet Garden Garlic Paste
  • 2 tablespoons freshly squeezed lime juice
  • zest of 1 lime
  • ½ cup cilantro (coarsely chopped)
  • 1 teaspoon kosher salt (or to taste)
  • 1/4 - 1/2 teaspoon dried red pepper flakes

Instruction

  • Grate the cauliflower and carrots, or do as I do and use a food processor. I use the grater attachment and feed cauliflower pieces through the shoot, and in the interest of reducing food waste, I cut the core of the cauliflower and feed it through the shoot too. This method gives you a consistent size of cauliflower, ensuring an even cooking, and grates a head of cauliflower in about 1 minute. You should have about 5 cups of grated cauliflower and carrots when you're done.
  • Place a large sauté pan over medium-high heat, and add the coconut oil. A sauté pan has vertical sides to it, which is important to this dish as you want the vegetables to soften without browning.
  • When the oil is hot, add the onions and garlic. Sauté until softened, about 5 minutes, and pile in the riced cauliflower and carrots. Cook until tender, while occasionally tossing - about 10 minutes.
  • Remove from the heat, and stir in the lime juice, zest, cilantro, salt and red pepper flakes.
  • Serve warm.