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Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW
Australia

+61434109922

Stephanie Malouf | Accredited Nutritionist

Low Carb Cauliflower Fried Rice With Scallops

Conscious Recipes

Low Carb Cauliflower Fried Rice With Scallops

Stephanie Malouf Nutrition

4 main serves

INGREDIENTS

  • 1 medium head of a cauliflower

  • 1 tbsp oil; coconut or extra virgin olive oil

  • 1 large carrot, diced

  • 1 large zucchini, diced

  • 1/3 cup green peas - fresh or frozen

  • 1/3 cup corn - fresh or frozen

  • 1 leek, slices

  • 2 tbsp fresh ginger, grated

  • 1/3 cup tamari

  • 2 tbsp tahini

  • Optional: Protein of choice e.g. chicken, egg, scallops or prawns.

To garnish

  • 1 stem spring onion, diced to garnish

  • 2 tbsp tahini

 

METHOD

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: if using frozen peas and corn, defrost first by pouring boiling water over them.

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

04: Add the cauliflower rice and tamari and continue to cook as you mix everything together. Its cooked once the cauliflower is soft. Approx. 4-5 mins. 

05: Turn off the heat and drizzle over the tahini and mix through

06: Transfer the cauliflower rice onto a serving platter and finish with a sprinkle of sesame seeds and spring onion.

07: Optional: Cook your protein of choice and serve on top or with the rice