Fried Cauliflower Rice

Step 1/4

• 1 cauliflower
• 1 onion
• 1 carrot

• food processor

Chop the onions and carrots into small small size. Then, chop the washed cauliflower with a chopping knife into rice size pieces, or use a food processor for this step.

Step 2/4

• 2 tbsp grapeseed oil

• sauté pan

Heat the pan, add the oil and fry the chopped garlic a little bit before adding the carrots and onions. Stir fry for a little bit until the carrots softened slightly.

Step 3/4

• 1 tbsp curry leave (crushed)
• ½ tsp dried parsley
• ½ tsp black peppercorn (crushed)
• ½ tsp white pepper
• 1 tsp ground turmeric
• 1 tsp Pink salt
• ½ tsp ginger (grated)
• ½ stalk lemongrass (grated)
• 1 low-salt stock cube (optional)
• 2 tbsp raisins

Now add the crushed curry leaves, salt, b&w pepper, tumeric and dried parsley, ginger, lemongrass (and optional stock cube - I used homemade frozen chicken stock cube without nightshades in it) to the mix and stir fry for a couple of minutes on medium heat. Then, add the raisins and let it stir fry again for 2-3 minutes. If it gets to dry, add a tbsp of water.

Step 4/4

• 2 Spring onions

Now add the cauliflower rice and stir continously until all spices and cauliflower are mixed thoroughly. When the cauliflower rice is cooked (you might want to add a bit more oil for taste and moisture), add the spring onions and stir a last time for 1 minute.

Enjoy your meal!