Name: Nutty Cauliflower Rice
Prep time: 30 min
Cook time: 15 min
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 cloves garlic, crushed; 2 Birds eye chillies, chopped; 1 tablespoon cumin; 1 tablespoon ground coriander; 800g - 1kg cauliflower, processed in batches until rice grain sized (don't allow the cauliflower to become too fine); 100g sugar snap peas, blanched; 100g green beans, blanched; 1/2 cup The Good Nut Natural Peanut Butter Smooth or Crunchy; 1/2 cup chicken stock; 1/4 cup shredded mint; 1/4 cup parsley leaves; Chicken skewers, for serving

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HEAT the oil in a large saucepan or wok and saute the onion, garlic, chilli and spices over a low heat for 1-2 minutes or until fragrant
TOSS in the cauliflower and stir well to coat in the spices. Saute for 3-5 minutes. Stir in the peanut butter and stock and cook a further 3-5 minutes. Add the peas and beans and warm through
SPOON the cauliflower onto a serving platter, sprinkle with the herbs and serve with the chicken skewers. Serve immediately

HEAT the oil in a large saucepan or wok and saute the onion, garlic, chilli and spices over a low heat for 1-2 minutes or until fragrant
TOSS in the cauliflower and stir well to coat in the spices. Saute for 3-5 minutes. Stir in the peanut butter and stock and cook a further 3-5 minutes. Add the peas and beans and warm through
SPOON the cauliflower onto a serving platter, sprinkle with the herbs and serve with the chicken skewers. Serve immediately

HEAT the oil in a large saucepan or wok and saute the onion, garlic, chilli and spices over a low heat for 1-2 minutes or until fragrant
TOSS in the cauliflower and stir well to coat in the spices. Saute for 3-5 minutes. Stir in the peanut butter and stock and cook a further 3-5 minutes. Add the peas and beans and warm through
SPOON the cauliflower onto a serving platter, sprinkle with the herbs and serve with the chicken skewers. Serve immediately

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