Part of the fun of running global online challenges is seeing how Optimisers get their nutrients, no matter where they live.
This Indian-spired cauliflower rice is a flavourful way to increase your nutrient density while being mindful of your carb intake.
Cauliflower provides heaps of vitamins B5, B6, B9 (folate), C, and K1, along with phosphorus and potassium. At the same time, the poppy seeds supply a range of minerals like calcium, manganese, phosphorus, and zinc, while the curry leaves give you some vitamin A and magnesium.
One serve provides 126 calories, 6 grams of protein, 7 grams of fat and 7 grams of net carbs.
Yields: 1 serving
- 150 g fresh or defrosted cauliflower rice
- 1 clove garlic, minced
- 1 tsp ghee
- 1/4 tsp ground or fresh turmeric
- ½ tsp freshly ground black pepper
- 1 tbsp poppy seeds
- 8-10 curry leaves
- If you’re defrosting your cauliflower, first pour off the excess liquid.
- Begin heating your frying pan. Add all the ingredients to it, stirring every minute or so and cooking until it turns golden on the bottom.
- Curry leaves can be frozen if you buy a lot at once. Combined with turmeric, garlic, black pepper, and ghee, they compound the flavour of any dish considerably. Poppy seeds add texture and visual appeal.
- Serve as a side to your protein of choice!
- Sue Campbell