COCONUT MUSHROOMS WITH CAULIFLOWER RICE

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Mushrooms are a must-have in any plant-lover’s pantry. This recipe pairs their deliciously earthy flavour with the sweetness of coconut. A mouthwatering combination.

2 tablespoons extra virgin coconut oil

4 cups mushrooms, sliced

2.5 cm (1 inch) piece of ginger, grated

2 garlic cloves, chopped

2 tablespoons wheat-free tamari

3 tablespoons unsweetened coconut flakes

juice of ½ lime

1 tablespoon lime zest

green salad, to serve

CAULIFLOWER RICE

1 small cauliflower, cut into florets

pinch of Celtic sea salt

freshly ground black pepper

2 tablespoons cold-pressed extra virgin olive oil

2 garlic cloves, minced

To make the cauliflower rice, place the cauliflower in a food processor and pulse to a fine grain. Season with salt and pepper.

Heat the olive oil in a frying pan over medium–high heat and cooked the cauliflower for 5–7 minutes, or until al dente.

Meanwhile, melt the coconut oil in a large frying pan over high heat and cook the mushrooms for 5 minutes. Add the ginger and garlic and sauté for 3–5 minutes. Add the tamari and stir to combine. Add the coconut flakes, lime juice and zest and reduce the heat to medium then cook for 10 minutes.

Transfer the mushrooms to a bowl and serve on a chopping board, accompanied by the cauliflower rice and a crispy green salad.