Using cauliflower rice in place of meat, will leave you feeling great plus cauliflower is packed with vitamin C, vitamin K and vitamin B while also giving you a great source of fiber, manganese and biotin.
1/2 cauliflower head
1 carrot, grated
1 zucchini, grated
1 onion, finely diced
1 garlic clove, finely diced
1 inch piece of ginger, grated and/or 1 drop of *ginger essential oil
1 chilli, finely diced
1 tbsp coconut sugar
1 tbsp tamari or coconut aminos
Juice of ½ lime and/or 1 drop *lime essential oil
sea salt to taste
handful fresh cilantro, roughly chopped
2 tsp coconut oil for pan frying
6-10 lettuce leaves
Make cauliflower rice in food processor but cutting the head of cauliflower into smaller portions, place in the food processor and pulse 2-3 times until cauliflower is cut up finely similar to the size of rice. Heat frypan over high heat. Add oil and swirl to coat the base. Add onion, garlic, ginger and chilli. Stir-fry for a few minutes until lightly browned. Add the zucchini, carrot, cauliflower rice, tamari, coconut sugar, and lime juice. Stir- fry until zucchini has broken down and the sauce warmed through. Season with sea salt.
Spoon cauliflower mixture into lettuce leaves and top with cilantro to serve.
*Always use Certified Pure Therapeutic Grade (CPTG) Essential Oils intended for dietary use
Modified Rachel Morrow