Updated: Feb 2
A grain-free stir fry alternative, perfect for those with a grain intolerance or anyone wishing for a veggie packed meal. The cauliflower rice soaks up the sauce beautifully, creating a flavourful and substantial meal.
200g prawns or tofu
1 red pepper
5 spring onions
2 garlic cloves
Juice of 2 limes
1 tsp 5 spice
2 tbs sesame oil
4 tbs soy/tamari
1/2 tsp chilli flakes
1 tbs cooking oil, preferably coconut oil
1 tbs sesame seeds
Handful fresh coriander
Mix together the soy or tamari, sesame oil, 5 spice, chilli, lime and garlic.
In a food processor, finely chop the cauliflower into 'rice like' pieces.
On a high heat, melt the coconut oil and stir fry the cauliflower, pepper, mushrooms, mange tout and spring onions for ten minutes.
After 5 minutes, fry the prawns in a separate pan until just pink. Finally, add the prawns and sauce to the vegetable mix.
Toss over sesame seeds and coriander and serve.