Ingredients
- 1 bag of cauliflower rice (can get this from Coles in the salad section)
- 2 tablespoons coconut oil or extra virgin olive oil, divided
- 1 sliced red onion, divided
- 4 minced cloves garlic, divided
- Pink Salt
- 1/4 cup low sodium vegetable broth
- 1 tablespoon minced fresh ginger
- 1 thinly sliced small red chilli
- 2 cups of broccoli
- 1 large carrot
- 1/2 capsicum, stemmed, seeded and diced
- 2 tablespoons shelled pumpkin seeds
Method
- Pulse cauliflower florets in a food processor until finely chopped.
- Heat one tablespoon coconut oil in a large skillet over medium heat. Add 1/2 sliced red onion and two minced cloves garlic and cook, stirring, until tender, about six minutes. Add cauliflower and season with salt.
- Stir in vegetable broth and steam, covered, until broth has evaporated and cauliflower is tender, about six minutes. Transfer to a bowl and cover.
- Wipe pan and heat one tablespoon oil over medium-high heat. Add 1/2 sliced red onion and cook, stirring, until tender, about five minutes. Add two minced cloves garlic, ginger, and chili and cook one minute.
- Add broccoli florets, carrot, and bell pepper and cook, stirring, until tender, about five minutes. Season with a sprinkle of salt. Remove from heat and add lemon juice.
- For each serving, top cauliflower with vegetables and sprinkle with one tablespoon pumpkin seeds
Macronutrients Amount
Carbs 27g
Fats 18g
Proteins 8g
Calories 278 per serve and ingredients serve 1
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