** CAULIFLOWER RICE AND THAI GREEN CURRY **

Although most people turn their nose up at the thought of Cauliflower – bear with me!

With only 25 calories per 100g (compared with around 150 calories per 100g of normal white rice), this new grain-free veggie is becoming an extremely popular rice alternative… And it tastes good!!

Similar to Zucchetti, it is a sneaky and easy way to substitute a healthy vegetable instead of an unnecessary carb, and save your carb allowance for more of the delicious other stuff, like Thai Green Curry.

Personally, I am converted and will never be ordering rice again.

To make the Cauliflower Rice:

1 Large cauliflower, leaves removed
1 x (Really Finely Chopped) Red Onion
Salt & Pepper

First, chop your cauliflower in to small florets and then grate, or ideally pop it into a food processor. Make sure you don’t process too much that it becomes a liquid, but just until it is light and fluffy.

In a frying pan, heat a little coconut oil, and cook the finely chopped Onion. When that’s softened, add the grated cauliflower and keep stirring for about 4 minutes on low heat. Big pinch of salt and pepper to taste.

Make the Cauliflower Rice the last part of whatever you are serving it with. i.e. if you are serving with a big stew, have it all ready to go and the Cauliflower is the last thing to heat as it is so quick and easy.

To make an Easy Thai Green Curry you will need:

Chicken Breasts (Organic, Diced)
2 x Fresh Chillies
Red and Green Peppers
1 x Red Onion
Sugarsnaps or Green Beans
Broccoli
Water Chestnuts
Bamboo Shoots
Thai Green Curry Paste (if you’re cheating ) (or if you are making your own: lemongrass, lime juice, peppercorns, coriander, cumin seeds, shallots, kaffir lime peel, bird’s eye chillies, sliced galangal, shrimp paste
Wedge of Lime

Cook the Chicken with Onions, Garlic, Chillies in a big pan with the Thai Green Curry Paste. When ready, add the vegetables and Coconut milk and let it simmer slowly, with all the tastes infusing.