Onion Seed ‘Cauliflower Rice’ with Dee’s Moroccan Veg Pot

16 Aug

This a fantastically simple and tasty recipe, plus it’s low carb, GF and 100% vegetarian goodness. You can also season it like regular rice by adding, spices, onion, or beans!

You will need:
1 Dee’s Moroccan Veg Pot
1 large cauliflower
2 tsp of onion seeds
100ml vegetable stock
1-2 tbsp of coconut oil/olive

Method:
Remove the green leaves from the cauliflower and the bitter core. Chop into quarters and grate, either using a food processer or a bit of elbow grease and an old fashioned hand-held grater! You should be left with a cauliflower rice-like texture.
Next heat some oil in a wok or a large pan and cook the onion seeds for about 1-2 minutes.
Add in the grated cauliflower and cook for 2 -3 minutes. Add in half the stock and cook for 2-3 minutes more until the cauliflower is soft, repeat process until all the stock is used.
Finally, heat the Veg Pot according to the instructions, serve with the cauliflower rice and enjoy!

Top Tip:
It should keep in your fridge for about 3-4 days after cooking.
Try adding in other ingredients to spice it up like- smoked paprika and cumin (see picture), saffron and lemon zest or onion and coriander. The list is endless.

Healthy and tasty lunch 🙂

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