Cauliflower Rice Stir-Fry

ingredients

• 1 whole cauliflower
• 1 carrot, sliced Julianne,
• 1 zucchini, sliced Julianne
• 4-6 button mushrooms, sliced thinly
• 100g string beans, tips and tails cut
• 1 red capsicum, sliced thinly
• 1 brown onion, diced
• 1 tbsp ginger, grated
• 2 garlic cloves, crushed
• 1/2 cup crushed cashews
• 1 tsp olive oil
• 1/2 lime, juiced

Dressing

• 2 tbsp Sesame oil
• 1/2 tsp Chilli paste
• 2 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 2 tsp nut butter

method

1. Wash and Clean cauliflower as well as you can (they can come a little dirty!) and break into small florets.
2. Using a food processor, blend small batches of the florets until their a coarse texture (like the size of rice). The reason why we do it in batch is that the larger florets can get stuck and then you'll be blending half into a paste, while trying to blend the bigger chunks. (we don't want a paste!)
3. Place all the blended cauliflower into a large - nonstick pan and heat over medium heat (you'll need a lid!).
4. Pour 3 tbsp of water into the cauliflower pot and leave to steam for 7-10 minutes.
5. In. another non stick pan, add the olive oil and heat over medium to high heat.
6. Add onion, chilli, ginger and garlic into the pan and cook for 2-3 minutes, until onion is translucent.
7. Add carrot, zucchini, capiscum, string beans and mushrooms into the pan and cook for 8 minutes or until vegetables are cooked to your liking.
8. In a small mixing bowl, add sesame oil, chilli paste, soy sauce, oyster sauce and nut butter and mix well.
9. Pour half of this dressing over the vegetables and mix to combine. Squeeze lime juice here.
10. Once the cauliflower is tender, add the vegetables to the cauliflower mixture and pour the rest of the dressing (if you think it needs it!). Mix to combine.
11. EAT!