Cauliflower Fried Rice with Roasted Almonds
1 average-sized cauliflower
1 egg lightly beaten
1 sliced green chili
1 bunch of cilantro leaves and stem chopped separately
1 green chili
1 bunch of parsley
1 bunch of mint
1-2 tablespoons mirin
1-2 tablespoons tamari soy sauce wheat-free
2 tablespoons freshly grated ginger
2 tablespoons freshly grated turmeric
2 handfuls Roasted Almonds chopped
2 tablespoons Coco Treasure Organics Extra Virgin Coconut Oil
6 pcs. kale leaves finely shredded
Spring onions finely sliced
Chop and slice the cauliflower into smaller chunks. And then, use a food processor to mash them. Process them until they look and feel like white rice. If a food processor is not available, you can use a cheese grater or chop the cauliflower by hand.
Take a pan and put it over medium heat. Heat coconut oil.
Slowly add the turmeric, ginger, and cilantro. Stir for several seconds.
Put in the kale and cauliflower. Stir fry the veggies for a couple of minutes until fragrant. If you think the cauliflower appears dry, add 2 tablespoons of fresh coconut water. That way, the ingredients that are stuck at the bottom will loosen.
Pour the beaten eggs carefully and mix until it perfectly blends with the cauliflower.
Sprinkle the chopped parsley, coriander leaf, spring onion, and mint.
Fold in the mirin, tamari soy sauce, and tamari almonds.
Squeeze a bit of lime.