Serves 4
INGREDIENTS
For the lime yoghurt
- 125ml plain fat-free yoghurt
- zest and juice of 1 lime
- pinch of sea salt For the cauli rice
- 2 Padron peppers, seeds removed
- 1 jalapeño, seeds removed
- 80g coriander
- 20g parsley
- ½ white onion, chopped
- 2 cloves garlic
- 250ml low sodium chicken stock
- 1 head cauliflower, grated on thick side of box grater
- 400g white buttons mushrooms, sliced
- 2 tablespoons Mexican spice mix or taco seasoning
- lime wedges, for serving
- fresh coriander, for garnish
- cold pressed extra virgin olive oil or avocado oil, for cooking
- salt and pepper, to taste
METHOD
For the lime yoghurt
1. Combine ingredients for the lime yoghurt and mix well.
2. Set aside in the fridge until serving.
For the cauli rice
1. Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor and purée until smooth.
2. Heat a drizzle of cold pressed extra virgin olive oil in a large non-stick frying pan or spray lightly with cooking spray. Add the cauli rice to the pan and sauté until warmed through and slightly tender.
3. Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.
4. In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.
5. Cook the mushrooms until they release all of their liquid and turn golden brown.
6. Season with Mexican spice and sauté until fragrant and tender.
7. Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.
8. Finish with a dollop of lime yoghurt and fresh coriander leaves.
9. Squeeze over some lime juice, serve and enjoy!
