Rice/pasta

Spiced Rice

1 small head of cauliflower (stalks as well)

2 tbsp coconut oil

1 tsp yellow or brown mustard seeds

2 tsp cumin seeds

2 cinnamon sticks

1/2 tsp chilli flakes or 1 long chilli, deseeded and finely chopped

1 onion, finely chopped

2 garlic cloves finely chopped

2 tsp ground turmeric

80g currants

1/2 cup beef or chicken or vegetable stock or water (I use Simon Gault's stocks)

salt and pepper

almonds or cashews or peanuts smashed (optional)

1. Blitz the cauliflower in a food processer until it looks like rice (Don't over process)
2. Melt oil in large frying pan, add mustard seeds, cumin seeds, cinnamon and half the chilli and cook for 20 seconds until fragrant and golden
3. Add onion and garlic, reduce heat, cook until onion is translucent
4. Stir in turmeric, currants, cook for a minute, add cauliflower rice and cook for 5 minutes
5. Pour in stock and cook for 5 minutes until cauliflower is cooked (but not too soft)
6. Season with salt and pepper, serve with remaining chilli and nuts

Broccoli or Cauliflower Rice

broccoli or cauliflower

salt and pepper

virgin olive oil

1. Heat oil in fry pan
2. Process broccoli or cauliflower until it is fine grains
3. Add to frypan with seasoning and cook for 5 minutes