Vegetable stir fry with cauliflower rice

Stir fry

1 tbsp toasted sesame oil

1 brown onion, roughly chopped

1 small red chilli

2 tbsp tamari

1/2 cup filtered water, add slowly as required

1/4 red cabbage, chopped

1 zucchini, chopped

2 sticks celery, chopped

1 carrot, chopped

100g baby spinach leaves

1 cup snow peas, trimmed

1/4 cup coriander, chopped

1-2 tbsp freshly grated ginger

1/2 cup raw cashews

Cauliflower rice

1 tbsp sesame oil

2 shallots, finely chopped

1/2 head cauliflower

1 tsp tamari

Toppings

Power Super Foods Dulse Leaf

Tamari, to serve

• Preheat oven to 180 degrees C.


• To prepare cauliflower rice sauté shallots in sesame oil for approximately 5 minutes.


• Gradually add cauliflower to a food processor and gently blend until it resembles rice.


• Add cauliflower and tamari to shallot mixture.


• Spread cauliflower “rice” on a lined baking tray and place in the oven for 15 minutes or until lightly golden, stirring regularly.


• Turn heat off and leave the cauliflower rice in the oven to keep warm while you prepare stir fry vegetables.


• To prepare sauté onion and chilli in sesame oil for a few minutes before adding a small amount of water, tamari, cabbage, zucchini, celery and carrot.


• Cover and steam for approximately 5 minutes.


• Add remaining vegetables, additional water if required, coriander, ginger and cashews, and steam for a further 2-3 minutes.


• Serve stir fry vegetables on a bed of cauliflower rice, top with Power Super Foods Dulse Leaf and a side of tamari.