Ingredients

• 1 large cauliflower, broken into florets and chopped

  2 tbsp vegetable oil

  1 large carrot, peeled and grated

  1 heaped tsp fresh ginger, finely chopped

  2 red onions, diced

  1 red pepper, seeds removed and diced

  ¼ tsp turmeric

  1 tsp paprika

  1 tsp curry powder

  ½ tsp cumin

  25g fresh coriander

  2 tbsp soy sauce (optional)

  ½ lime, juiced

  2 tsp LittlePod coffee extract

  1 tbsp LittlePod natural vanilla paste

  4 spring onions, finely chopped

  Toasted nuts and seeds to garnish

Method

1. Put the cauliflower and coriander into a food processor. Pulse until the cauliflower has a texture resembling rice.
2. Put a large frying pan or wok over a medium heat, add the vegetable oil and allow to get hot.
3. Add the onion, peppers and ginger and cook for a few minutes.
4. Add the spices and continue to cook for one minute, then add the cauliflower and stir well.
5. Reduce the heat and cook for five minutes.
6. Add the lime juice, vanilla paste and coffee extract and stir well.
7. Spoon the cauliflower rice into serving dishes. Sprinkle the spring onions and toasted nuts and seeds on top.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.