Serves 4
Ingredients:
Lime yoghurt:
125ml plain fat free yoghurt
Zest and juice of 1 lime
Pinch of sea salt
Cauli rice:
2 padron peppers, seeds removed
1 jalapeño, seeds removed
80g coriander
20g parsley
½ white onion
2 cloves garlic
250ml low sodium chicken stock
1 head cauliflower, grated on thick side of box grater
400g white buttons mushrooms, sliced
2 Tbsp Mexican spice mix / 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
Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
Method:
Lime yoghurt:
Combine ingredients for the lime yoghurt and mix well.
Set aside in the fridge until serving.
Cauli rice:
Place peppers, jalapeño, coriander, parsley, onion, garlic and stock in a food processor.
Purée until smooth.
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.
Pour in the bright green herby mixture and cook until fragrant and the cauli rice is tender.
In a separate non-stick frying pan heat a drizzle of cold pressed extra virgin olive oil or spray lightly with cooking spray.
Cook the mushrooms until they release all of their liquid and turn golden brown.
Season with Mexican spice mix and sauté until fragrant and tender.
Serve the green cauli rice in warm bowls topped with a generous helping of mushrooms.
Finish with a dollop of lime yoghurt and fresh coriander leaves.
Squeeze over some lime juice, serve and enjoy!
