Cauliflower Rice

serves 2

1 medium head cauliflower – cut into florets

2 tbsp avocado oil

1 garlic clove – finely minced

1 carrot – peeled and chopped

1 small red bell pepper – chopped

1 cup (100 gr) chopped red cabbage

Break up the cauliflower florets in a food processor – 2 or 3 batches.

Pulse until coarsely ground to the size of rice grains.

Place a large skillet over medium to high heat. Add the oil and garlic clove.

Cook, stirring frequently until golden brown – about 2 minutes.

Add the carrot, red bell pepper and red cabbage.

Continue to cook over medium to high heat for 3 minutes.

Stir in the cauliflower rice, crushed red pepper, cumin and salt.

Continue to cook, stirring frequently until the cauliflower is cooked through – about 2 minutes.

Mix in the green peas. Cook 1 minute more. Remove from the heat.

Transfer to a large serving bowl and top with cilantro.

Serve immediately with sliced avocado.

Excerpt From
shine vol.2
Sylvie Coulange
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