Serves 4 people as a side
1 medium cauliflower head, yields approx. 4 cups of cauliflower rice
1 Tbsp raw unrefined coconut oil
1 leek, finely sliced
2 garlic cloves, crushed
1 Tbsp fresh ginger, grated
1 tsp turmeric powder
2-3 Tbsp tamari
Drizzle of tahini
Spring onion & sesame seeds to garnish
01: Roughly chop the cauliflower into smaller chunks and add to a food processor. Pulse until it forms the texture of rice or couscous.
02: Transfer into a microwave safe container and cooked covered for 4 minutes or until soft.
03: Heat the coconut oil in a saucepan on medium heat and add the leek, ginger, turmeric and garlic. Cook until the leek becomes lightly browned and the ginger is fragrant.
04: Add the cauliflower and cook for a few minutes until well combined
05: Pour over the tamari and continue to mix through
06: Transfer onto a serving platter and finish with a drizzle of tahini, sprinkle of sesame seed and garnish with some spring onion