Ingredients

The following ingredients have 5 Servings
  • 1 head cauliflower
  • 1 tablespoon coconut oil
  • 1 cup diced carrots (about 1 large carrot)
  • 1/2 cup diced onions (about 1/2 medium onion)
  • 1 tablespoon minced garlic
  • 1 teaspoon freshly grated ginger
  • 1 1/2 cups water
  • 1 cup cooked quinoa
  • 1 cup fresh or frozen peas
  • 1 tablespoon curry powder
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon garam masala
  • 1 tablespoon tamari
  • Red pepper flakes (fresh cracked pepper and additional sea salt to taste)
  • Freshly chopped cilantro (optional)
  • Sliced green onions (optional)

Instruction

  • Remove the leaves and stem from the cauliflower then chop it into small florets. Add the florets to a food processor and process on high until it's the consistency of rice.
  • Heat the oil in a large skillet over medium heat. Add carrots, onion and garlic and saute until onions have started to soften, about 2 minutes. Stir in ginger and cauliflower and saute for 1 - 2 minutes.
  • Add water to skillet, bring to a simmer and cover for 10 - 15 minutes until most of the water has evaporated and the cauliflower has softened but still has a slight crunch.
  • Stir in the quinoa, peas, spices and tamari and let cook for another 1 - 2 minutes. Taste and adjust seasonings as desired. Stir in some cilantro and fresh green onions if using.