Cauliflower Rice Salad with Peas

Ingredients

• 1 piece ginger
• 1 clove garlic
• 1 onion
• 1 red chili pepper
• 3 spring onions
• 500 g Cauliflower
• 300 g peas
• 1 tbsp Coconut oil
• 1 tsp Olive oil
• 4 tbsp cold-pressed sesame oil
• Salt
• Pepper
• soy sauce (to taste)
• 1 Lime
• optional coriander or fresh parsley

Instructions

1. 1.

   Divide the cauliflower into larger florets and set aside ¼ of them. Pulse the remaining cauliflower in a food processor until rice-sized pieces form, ensuring they are not too small. The texture should resemble rice.

2. 2.

   Heat olive oil in a pan and sauté the cauliflower rice over medium heat for about 5 minutes until lightly browned.

3. 3.

   Finely chop ginger, garlic, and red chili. Quarter the onion. Slice spring onions into thin rings.

4. 4.

   Warm coconut oil in a wok or skillet. Briefly fry garlic and chili. Add the remaining cauliflower florets, peas, onions, and ginger. Sauté briefly to keep them firm.

5. 5.

   Fold the cauliflower rice into the vegetable mixture and continue cooking with 3–4 tbsp sesame oil. Finally add spring onions.

6. 6.

   Season with salt, pepper, soy sauce, and juice of half a lime. Garnish with coriander.