An almost raw warming salad made with cauliflower rice, seasonal veggies and an abundance of spices. Great hot or cold and perfect for work lunch boxes or lazy brunches.
1(800g)medium sized whole cauliflowertrimmed, florets cut and processed to coarse crumbs in food processor
2tablespoonsgheesub coconut oil or nut oil for vegan
½cupraisins
½cupraw cashew nuts
1inchpiece cinnamon
1bay leaf
1garlic cloveminced
1small carrotfinely diced
1small red onionhalved and thinly sliced
100ggreen beanstrimmed and sliced
1cupfrozen green peas
1tablespoongaram masala
2tablespoonsground cumin
½teaspoonground cardamom
juice of 1 lemon
sliced red chillito serve
handful of chopped coriander and mint leavesto serve
lemon wedgesto serve
Instructions
Heat ghee in a large sauté pan on medium. Add raisins, cashew nuts, cinnamon, bay leaf and garlic. Sauté for a minute, tossing constantly until cashew nuts start turning golden. Add the vegetables and spices.
Sauté for a two minutes. Reduce heat to low. Add the lemon juice and mix well. Cook for a few minutes until vegetables are just tender.
Add the crumbed cauliflower and mix well. Continue cooking on low heat for 5-8 minutes until heated through.