Cau­li­flower Rice with Roast Veg­eta­bles & Chicken

Good Housekeeping (South Africa) - - YOUR KITCHEN -

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.’

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