LIGHTLY SPICED CAULIFLOWER RICE WITH COFFEE, COCONUT AND NUT SPRINKLE

Recipe from Peter Gorton Consultancy

Ingredients – serves 4

1 large cauliflower, broken into florets and chopped roughly

2 tbsp vegetable oil

150g or 1 large carrot, peeled and grated

1 heaped tsp fresh ginger chopped fine

2 red onions, medium diced

1 red pepper, seeds removed and diced

¼ tsp turmeric

1 tsp paprika

1 tsp curry powder

½ tsp cumin

25g fresh coriander

2 tbsp soy sauce (optional)

½ lime juice

■ Method

■ Place the cauliflower and coriander into a food processor, pulse until the cauliflower is like a rice texture.

■ To cook the cauliflower:

■ Place a large frying pan or wok over a medium heat, add the vegetable oil and allow to get hot. Add the onion, peppers and ginger, cook for a few minutes. Add the spices and continue to cook for 1 minute, then add the cauliflower, stir in well. Turn down to a low heat and cook for 5 minutes. Add the lime juice and stir well. Finally add the soy sauce and add a heaped tablespoon of the coffee, coconut sprinkle mixture on top.

COFFEE, COCONUT, NUT SPRINKLES

60g of cashew nuts or nuts of your choice, toasted

30g desiccated coconut, toasted 25g sesame seeds

30g crispy onions (optional)

2 tsp Owens coffee fine grounds ½ tsp chilli flakes

1 tsp local honey

■ Method

■ Put all of the ingredients in a food processor and pulse until the desired texture of how you would like your sprinkles. Place in a sealed air tight container.

■ Chef’s Tip:

■ If you do not have a food processor you can use a grater for the cauliflower and carrot.

■ The sprinkle works well with salads too.