Stir No-fry with Coconut Cauliflower Rice Recipe




Lime & tamari marinade

  • 125ml (4 fl oz/½ cup) cold-pressed extra virgin olive oil
  • 2 tsp cold-pressed sesame oil
  • Juice of 1 lime
  • 4 tbsp tamari
  • 2 tbsp finely chopped fresh ginger

Vegie mix

  • 125g (4½ oz/2 cups) broccoli florets
  • 1 red capsicum (pepper), seeded and finely sliced
  • 90g (3¼ oz/1 cup) julienned carrot
  • 115g (4 oz/1 cup) bean sprouts
  • 30g (1 oz/½ cup) shredded bok choy (pak choy)
  • 40g (1½ oz/½ cup) shredded savoy cabbage
  • ½ red onion, finely sliced
  • 1 garlic clove, crushed

Coconut cauliflower rice

  • 500g (1 lb 2 oz/4 cups) cauliflower florets
  • 45g (1½ oz/½ cup) finely desiccated coconut
  • ½ teaspoon Himalayan pink salt or Celtic sea salt

To serve

  • 4 tbsp black or white sesame seeds
  • 3 tbsp coriander (cilantro) leaves


1. Blend the marinade ingredients in a high-speed blender until well combined. Pour into a large mixing bowl.

2. Add all the vegie mix ingredients to the bowl. Toss together, then allow to marinate while you make the cauliflower rice.

3. Carefully pulse the cauliflower coconut rice ingredients in a food processor until the cauliflower resembles the texture of rice. Do not over-process, or the cauliflower will turn into a purée.

4. To serve, divide the coconut cauliflower rice among four bowls and top with the vegie mix. Sprinkle with the sesame seeds, garnish with coriander and serve.

Recipe extracted from The Naked Vegan by Maz Valcorza (Murdoch Books, £14.99). Photography by Ben Dearnley.

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...


A top buttonTop