Low-carb tikka cauliflower rice

• Vegan
• Gluten free

• Produce

  • 1 medium head Cauliflower
  • 250 g Cherry tomatoes
  • 1/2 tsp Coriander, ground
  • 1 Coriander, fresh
  • 120 g Green beans
  • 1 Onion

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Curry powder
  • 1/2 tsp Garam masala
  • 1 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

Found on amuse-your-bouche.com

Description

Directions

• Heat the oil in a large frying pan or wok, and add the onion and green beans. Cook over a medium heat for a few minutes until the onion is fairly soft.
• Meanwhile, remove the leaves from the cauliflower, and grate the white part (or you can blitz it in a food processor if you prefer). Add the cauliflower rice to the pan, and allow to cook for around 5 minutes, stirring occasionally, until its just starting to turn golden brown.
• Add the spices, and season generously. Add the halved cherry tomatoes, and cook for a few more minutes, until the tomatoes are beginning to soften. Serve with plenty of fresh coriander (cilantro).