curry · vegan

Cumin Cauliflower Stir-fry Salad with Spinach and Mushroom

Spicy health rice

220 kcal  happyfacenobackground   happyfacenobackground  VE

Flavours: 2 tsp olive oil, 4 tsp ground cumin, ¼ tsp garlic powder, S/P

Bulk: large cauliflower head (I had around 700g cauliflower florets), 200g spinach, 150g mushrooms, small red onion

Jazzy: top with some crushed salted cashew nuts for extra crunch

Store: best to be eaten straight away!

Lets cook: Start by removing the outer leaves of the cauliflower, cutting florets into smaller chunks then blending bit by bit until all is blended and rice like. Place in a large bowl along with sliced and diced onion, garlic powder, cumin and S/P (I ended up adding quite a bit of pepper). Fry the rice in the oil on a medium-high heat for 10 minutes, stirring frequently to avoid burning. Meanwhile, wilt the spinach in a pan with a little water for a few minutes, drain and squeeze out as much liquid as possible. Once cooler, roughly cut the spinach. After the 10 minutes, add the spinach and mushrooms and stir-fry for another 5 minutes. Then simply add to a bowl and eat up  cutefacenobackground

cauliflowercurryrice3.jpg

This was so tasty it was hard to not eat my boyfriend’s portion before he came home from work haha

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One thought on “Cumin Cauliflower Stir-fry Salad with Spinach and Mushroom

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