Cauliflower rice with satay chickpeas
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.
- 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)
- 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
- Mince 2 cloves garlic in pan and allow to sit for 10 mins.
- 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.
- Pulse cauliflower florets until all crumb-like, and add to the pan.
- Chop mushrooms roughly, throw in the pan.
- Add spices and tamari, stirring well.
- After approx 6 mins, add in the spinach leaves and place the lid on to wilt, for a further 3-5 mins.
- Meanwhile, in a separate pan, saute the onion and minced garlic for the sauce for 3 mins.
- Add to the food processor with all other sauce ingredients and blend until relatively smooth.
- Add back to the pan to warm for a further 3-5 mins, stirring in chickpeas.
- 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.