This is an incredibly nutritious weeknight meal. Full of vegetable goodness and lovely textures, it's beautifully warming but not too heavy.
Serves: 4
INGREDIENTS
1 medium cauliflower
1 cup shelled edamame (find these in the freezer section of the supermarket)
2 rounded tablespoon ghee or coconut oil
1 large garlic clove, finely diced
1 teaspoon ground cumin
1 x 400-gram can chickpeas, drained and rinsed well
2 medium radish, sliced very thinly (ideally on a madoline)
large handful parsley, roughly chopped
1 ripe (but still firm) avocado, sliced into cubes
sea salt and cracked black pepper
I often chop the cauliflower the day or morning before to ensure speedy meal prep in the evening.
METHOD
Cut the cauliflower into florets. Use a food processor to chop into rice-like chunks. Do this in 2–3 batches to ensure the machine is able to chop evenly.
Place the frozen edamame in a large bowl and cover with boiling water. Leave for 5 minutes before draining. Set aside until ready to use.
Heat 2 tablespoons of coconut oil or ghee in a large sauté pan over a medium heat. Add the garlic and cumin. Cook without browning for one minute. Add the cauliflower rice and increase the heat to high. Cook, tossing frequently for 4–5 minutes until tender but not mushy. Add the chickpeas and edamame. Cook for a further 2–3 minutes until heated through.
Remove from the heat and toss through the radish and two thirds of the parsley. Season generously. Scatter avocado and remaining parsley on top. Serve immediately.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.