Cauliflower Rice with Roast Vegetables & Chicken
YO U R K I TC H E N Serves 6 to 8 INGREDIENTS 2 onions 1 red pepper 1 yellow pepper 2 medium carrots 1 medium sweet potato 4 baby marrows 20 green beans, topped, tailed and cut in half 45ml olive oil 5ml chilli flakes salt and pepper, to season 1 medium cauliflower, grated or popped into a food processor 30ml coconut oil 100g baby spinach, shredded 800g cooked chicken, shredded DRESSING 125ml avocado oil 70ml white-wine vinegar 30ml xylitol 10ml honey salt and pepper, to taste pinch of ginger powder METHOD 1. Cut the onions, peppers, carrots, sweet potato and baby marrows into bitesized chunks for roasting. Add the green beans, toss in the olive oil, add the chilli flakes and season with salt and pepper. 2. Roast at 200°C until tender; some caramelisation on the vegetables adds to the flavour. 3. While the vegetables are roasting, fry the cauli-rice in the coconut oil, until just tender. Do not overcook. 4. Put the cauli-rice on a serving platter. 5. As the roast vegetables come out of the oven, stir in the baby spinach. It will wilt easily. 6. Now plate the roast vegetables on top of the cauli-rice. Top this with shredded chicken. 7. Whisk together dressing ingredients, taste and adjust seasoning according to taste. 8. Drizzle the dressing over the dish, or serve on the side.
‘Using just a little honey here is quite okay – it’s just 2 teaspoons to impart extra flavour to a dish that can feed 6 people. Sometimes a teensy bit of something like this is perfectly acceptable in a dish, and makes all the difference.’