Did you check out our article on what clinical nutritionist Sami Bloom of Health & Bloom eats in a day? If you didn’t, trust us – it’s drool worthy. She’s shared one of her go-to dinner recipes with us – and boy, oh boy, it is to die for. Make it up in bulk and pop the leftovers in some containers and take it to work with you for lunch – you’ll be the envy of your colleagues.

INGREDIENTS

  • 2 x cloves garlic, minced
  • 1/2 brown onion
  • 1 x large head of cauliflower quartered
  • 1.5 cup mushrooms
  • 1 tbsp. tamari
  • 1 tsp. spicy herbamare (or sea salt + spice mix of choice)
  • 2 cup fresh baby spinach leaves
  • 400g can organic chickpeas (drained and rinsed)
SAUCE
  • 2 tbsp. (heaped) of almond butter
  • 1/2 brown onion
  • 2 cloves minced
  • 2 tbsp. tamari
  • 1/4 cup hot water
  • 1 tbsp. maple syrup
  • 1/2 lime or lemon, juice only
  • 1 tsp. satay spice mix (ground)
  • Pinch chilli/cayenne pepper
  • Pinch sea salt and black pepper

METHOD

  1. Mince 2 cloves garlic in pan and allow to sit for 10 mins.
  2. Pulse onions and place 1/2 of it in a large frying pan. Heat pan with garlic and onion and set the other half of onion aside.
  3. Pulse cauliflower florets until all crumb-like, and add to the pan.
  4. Chop mushrooms roughly, throw in the pan.
  5. Add spices and tamari, stirring well.
  6. After approx 6 mins, add in the spinach leaves and place the lid on to wilt, for a further 3-5 mins.
  7. Meanwhile, in a separate pan, saute the onion and minced garlic for the sauce for 3 mins.
  8. Add to the food processor with all other sauce ingredients and blend until relatively smooth.
  9. Add back to the pan to warm for a further 3-5 mins, stirring in chickpeas.
  10. To assemble, dish out the cauliflower rice mix into 3-4 bowls, and scoop the satay chickpeas on top. Garnish with any herbs of choice or extra chilli.