Cauliflower and chicken san choi bau

SERVES 2 PREP AND COOK TIME 25 MINUTES THIS RECIPE IS GLUTEN FREE. THIS RECIPE IS PORTABLE

200g minced chicken

4 cups (400g) cauliflower ‘rice’

(from selected supermarkets) 1 teaspoon finely grated fresh ginger 2 small cloves garlic, crushed 1 teaspoon dried chilli flakes 1 tablespoon finely chopped coriander stems

1 small (250g) orange sweet potato, grated coarsely

1 large (180g) carrot, grated coarsely 3 green onions, sliced thinly 2 tablespoons gluten-free salt-reduced tamari

½ cup Thai basil leaves, torn coarsely

1 cup coriander leaves

1 teaspoon finely grated lime rind 1 tablespoon lime juice ½ small (150g) iceberg lettuce lime wedges, to serve

1 Heat a large non-stick frying pan over high heat. Cook chicken, breaking up well with a wooden spoon, for 4 minutes or until it changes colour. Add cauliflower, ginger, garlic, chilli flakes and coriander stems; cook, stirring often, for 3 minutes or until mixture is soft and dry.

2 Stir in sweet potato, carrot and green onion; cook for a further 3 minutes or until cauliflower mixture is starting to catch on the base of the pan and chicken is cooked through.

3 Stir in tamari; remove pan from heat. Stir through basil, coriander leaves, lime rind and juice. Season with freshly ground white pepper.

4 Line two bowls with three trimmed, washed and dried outer lettuce leaves; divide cauliflower mixture between lettuce ‘bowls’. Serve with lime wedges.

Not suitable to freeze or microwave.

NUTRITIONAL COUNT PER SERVING: 7.5g TOTAL FAT (1.9g SATURATED FAT); 1423kJ (340CAL); 29.2g CARBOHYDRATE; 29.3g PROTEIN; 17.4g FIBRE.