1 head of cauliflower, quartered
1 tbsp chickpeas
1 tbsp desiccated coconut (optional)
1tbsp linseed oil
1 garlic crushed
2 tbsp tamari
½ tsp ground cinnamon
3cm piece of fresh ginger, peeled and
1 x190g tin sweetcorn, drained
200g (1 ½ cups)
Frozen peas a handful of beansprouts
¼ bunch of fresh coriander, leaves picked,
1tbsp coconut oil
200g tender stem broccoli
3cm piece of fresh ginger, peeled
And finely chopped ½ fresh red chilli,
Deseeded and finely chopped
3 small Pak choy quartered lengthways
1.Grate the cauliflower on a box grater, or pulse in a food processor until it forms a consistency similar to rice.
2.In a small dry frying pan over a medium-high heat, toast the chickpeas for a minute or two, tossing often until lightly browned and adding the desiccated coconut halfway. Toss often (it’s easy to burn these, so keep an eye on them!) Tip onto a plate and set aside.
3.Place a wok or large frying pan over medium heat, add the linseed oil and fry the garlic, chilli, tamari cinnamon, ginger and onion for a couple of minutes, stirring.
4.Now Add the cauliflower rice, sweetcorn and peas. Stir until all the ingredients are mixed together and cook for about 10-15 minutes, adding the beansprouts for the last 5 minutes, stirring often.
5.While the rice is cooking, make the Pak choy. Heat the choy. Heat the coconut oil in a large frying pan or wok on a medium heat. Add the broccoli and cook for 5-7 minutes, stirring, until it is cooked but still has bit, then remove to a plate.
6.Add the ginger and chilli to the wok or pan with the Pak choy (you may have to do this in batches).
Fry for a few minutes until cooked, then add the broccoli back into the pan and toss.
7.Serve In bowls with the cauliflower rice, sprinkled with the coriander leaves and toasted chickpeas