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Satay Chickpea Cauliflower Rice

Satay Chickpea Cauliflower Rice
Serves: 4 servings
Cauliflower rice with a twist- A creamy, delicious, satiating topping to make this healthy, light dish even more nutritious!

Ingredients

For: 4 servings
  • 1  large head of cauliflower  quartered
  • 1/2  brown onion 
  • 2  cloves garlics  minced
  • 2 cup fresh baby spinach leaves 
  • 1.5 cup Mushrooms 
  • 1 tbsp. tamari 
  • 1 tsp. spicy herbamare (or sea salt + spice mix of choice) 
  • 400 g can organic chickpeas (drained and rinsed) 

SAUCE

  • 2 tbsp. (heaped) of almond butter 
  • 1/2  brown onion 
  • 2  clovess  minced
  • 2 tbsp. tamari 
  • 1/4 cup hot water 
  • 1 tbsp. maple syrup 
  • 1/2  lime or lemon  juice only
  • 1 tsp. satay spice mix (ground) 
  • Pinch  chilli/cayenne pepper 
  • Pinch  Sea salt + black pepper 

Instructions

  1. Mince 2 cloves garlic in pan and allow to sit for 10 mins.
  2. Pulse onions and place 1/2 of it in a large frying pan. Heat pan with garlic and onion and set the other half of onion aside.
  3. Pulse cauliflower florets until all crumb-like, and add to the pan.
  4. Chop mushrooms roughly, throw in the pan.
  5. Add spices and tamari, stirring well.
  6. After approx 6 mins, add in the spinach leaves and place the lid on to wilt, for a further 3-5 mins.
  7. Meanwhile, in a separate pan, saute the onion and minced garlic for the sauce for 3 mins.
  8. Add to the food processor with all other sauce ingredients and blend until relatively smooth.
  9. Add back to the pan to warm for a further 3-5 mins, stirring in chickpeas.
  10. To assemble, dish out the cauliflower rice mix into 3-4 bowls, and scoop the satay chickpeas on top. Garnish with any herbs of choice or extra chilli.

Notes


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