Jessica Sepel's cauliflower fried rice is inspired by Thai flavours and makes the perfect fresh, healthy dinner. It's also a great way to use up all veggies in your fridge.
Heat 1 tablespoon of the coconut oil in a large frying pan over medium heat. Add the leek and garlic and cook until softened.
Pulse the cauliflower in a food processor until it reaches a rice-like consistency. Add to the leek mixture.
Stir in the chilli powder and curry powder or ground cumin (if using) and the remaining coconut oil. Add the spring onion and kale.
Create two indents in the middle of the mixture and crack the eggs into the indents. Add the tamari and stir-fry until the egg is cooked and the cauliflower is golden. Season with salt and pepper.
Serve with cashews and coriander sprigs to garnish.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe extracted from 'Living the Healthy Life' by Jessica Sepel. Available now, Macmillan Australia, RRP $39.99.
Trending This Week