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


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

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

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