Stir No-fry with Coconut Cauliflower Rice Recipe

Serves

Ingredients

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

Method

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.

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