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Shop 35, 2-22 Knox St (Cosmopolitan Centre), Double Bay NSW 2028
Entry at rear via Short St immediately after the entrance into the Cosmopolitan Centre Carpark. Opposite #2 Short St.


Stephanie Malouf | Accredited Nutritionist

Low Carb Cauliflower Fried Rice With Scallops

Conscious Recipes

Low Carb Cauliflower Fried Rice With Scallops

Stephanie Malouf Nutrition

Serves 4 as a main


  • 1 medium head of a cauliflower
  • 3 tsp coconut oil
  • 1 large carrot, diced
  • 1 large zucchini, diced
  • 1 cup of frozen green peas
  • 1 leek, slices
  •  1 Tbsp fresh ginger, grated
  • Spring onion and coriander to garnish
  • 1/3 cup tamari
  • 2 tbsp tahini
  • 400-600g scallops, You can replace this with any other protein such as chicken, fish, tempeh or beef.


01: Roughly chop the cauliflower into smaller chunks and add to a food processor. Pulse until it forms the texture of rice or couscous. You can use a food grater instead of a food processor if you don't have one.

02: Transfer into a microwave safe container and cooked covered for 4 minutes or until soft.

03: Add the frozen green peas to a small bowl and pour over with boiling water and leave to defrost

04: Heat the coconut oil in a non stick saucepan on medium heat and add the leek, ginger, carrot, zucchini and cook until the leek becomes lightly browned, the ginger is fragrant and the veggies have softened. 

05: Add the cauliflower and green peas to the saucepan and cook for a few minutes until well combined

06: Pour over the tamari and continue to mix everything together

07: Transfer the cauliflower rice onto a serving platter and add  another tsp of coconut oil to the pan and cook the scollops for a couple of minutes on each side until cooked and place on top of the cauliflower rice.

08: Drizzle all over  the tahini and finish with a garnish of Spanish onion and coriander