Israeli cauliflower “rice” with falafels

Serves 2

I’m such a big fan of cauliflower. It’s so rich in a wide variety of nutrients, such as vitamins C and K, folate and fibre, plus it’s really versatile. It’s a great lighter alternative to rice, not to mention a delicious way to up your serves of vegetables. ½ head cauliflower, broken into florets ½ tablespoon olive oil 1 spring onion, finely sliced 60g (½ cup) mushrooms, finely sliced 1 garlic clove, minced sea salt and freshly ground black pepper ½ teaspoon ground cumin ½ teaspoon ground coriander 2 tablespoons sultanas zest and juice of ½ lemon 50g baby spinach leaves ¼ cup toasted nuts and seeds (a mixture of pepitas, sunflower seeds, flaked or slivered almonds, pine nuts or pistachios) 2 tablespoons roughly chopped coriander 2 tablespoons roughly chopped flat-leaf parsley 240g (about 3 large or 6 small) good-quality store-bought falafels, cooked or heated according to packet instructions GARLIC YOGHURT SAUCE 130g (½ cup) plain Greek-style yoghurt ½ garlic clove, minced juice of ½ lemon 1 To make the yoghurt sauce, place all the ingredients into a small bowl. Add a good pinch of salt and stir together well. Place in the fridge until you’re ready to serve. 2 Pulse the cauliflower florets in a food processor until they resemble grains of rice. 3 Place a large frying pan over medium heat. Add the olive oil, then add the spring onion and mushroom and cook for a few minutes or until they begin to soften. 4 Add the cauliflower “rice” and the garlic to the pan with a good pinch of salt and pepper and continue to cook for another 2-3 minutes. 5 Add the ground spices, sultanas, lemon zest, juice and baby spinach to the pan. Stir to combine and cook until the spinach has wilted. 6 Turn the heat off and add the toasted nuts and seeds along with the chopped herbs and stir together well. 7 Divide between two bowls and top each serving with half of the falafel and a dollop of garlic yoghurt sauce.