Cauliflower fried rice recipe

Ingredients

• 1 small head cauliflower, stem removed and head roughly chopped
• 2 tablespoons solid cooking fat
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 1 carrot, finely chopped
• 1 courgette (zucchini), finely chopped
• 90 g mushrooms, finely chopped
• ¼ teaspoon sea salt
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 1 tablespoon coconut aminos
• 1 tablespoon chopped chives, for garnish

1. Process the cauliflower in a food processor for 10 seconds, or until it just barely forms rice-size granules; set aside.
2. Heat the cooking fat in the bottom of a large frying pan or wok on medium–high heat. When the fat has melted and the pan is hot, add the onion and cook for 5 minutes, stirring. Add the garlic and cook for a couple of minutes, until fragrant. Add the carrot and courgette and cook for another 5 minutes, stirring.
3. Add the cauliflower ‘rice’, mushrooms, salt, ginger, turmeric and coconut aminos, and cook 5 to 10 more minutes, stirring, until the vegetables are all soft. Serve garnished with chives.