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Stephanie Malouf | Accredited Nutritionist

Ginger & Turmeric Cauliflower Rice

Conscious Recipes

Ginger & Turmeric Cauliflower Rice

Stephanie Malouf Nutrition

Serves 4 people as a side

INGREDIENTS

  • 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

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.

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