This dish makes a simple side dish or if preferred, stir through some goats cheese as a light meal. And a nice way to use leftovers is to scramble it through eggs.
Cauliflower rice with roasted tomato and spinach!
Serves 4 as a side
1/2 large cauliflower, head, cut into florets
1 tbsp. olive oil
1-2 tsp. turmeric, ground
1 leek, finely sliced
1 tbsp. slivered almonds
a few large handfuls spinach (or rocket leaves)
1 punnet grape tomatoes, cut in thirds
coriander, chopped (or alternative herb eg parsley, chives)
salt and pepper, to taste
Preheat oven to 180C. Toss cut grape tomatoes with olive oil and a sprinkle of salt and pepper in a baking tray and roast for 20-30mins until well roasted, set aside.
Meanwhile, process cauliflower in a food processor until it resembles 'rice.'
Heat olive oil in a large saucepan, add leek, cook for 3-5 minutes before adding turmeric, cook the turmeric off for 1 minute before adding the cauliflower. Combine well until cauliflower is golden in colour (from the turmeric). Add spinach until wilted. Season to taste and stir through the almonds.
Take off the heat and place into a bowl. Top with roasted tomatoes and coriander. Enjoy!
Casey Dick | Passionate Dedicated Natural Nutritionist | Brisbane, Australia, Dietary Nutritionist, Healthy Body and Mind Advocate, Natural Hormone Balance & Healthy Weight Loss, Natural Skin Health, Anorexia, Eating Disorder Recovery, Orthorexia, Thyroid, Non-dieting Approach, Gut Health, Nutritionist specialises in PCOS, Why can’t I lose weight, Weight Loss Resistance