This is an incredibly nutritious weeknight meal. Full of vegetable goodness and lovely textures, it's beautifully warming but not too heavy.
Serves: 4
INGREDIENTS
1 medium cauliflower
1 cup shelled edamame (find these in the freezer section of the supermarket)
2 rounded tablespoon ghee or coconut oil
1 large garlic clove, finely diced
1 teaspoon ground cumin
1 x 400-gram can chickpeas, drained and rinsed well
2 medium radish, sliced very thinly (ideally on a madoline)
large handful parsley, roughly chopped
1 ripe (but still firm) avocado, sliced into cubes
sea salt and cracked black pepper
I often chop the cauliflower the day or morning before to ensure speedy meal prep in the evening.
METHOD
Cut the cauliflower into florets. Use a food processor to chop into rice-like chunks. Do this in 2–3 batches to ensure the machine is able to chop evenly.
Place the frozen edamame in a large bowl and cover with boiling water. Leave for 5 minutes before draining. Set aside until ready to use.
Heat 2 tablespoons of coconut oil or ghee in a large sauté pan over a medium heat. Add the garlic and cumin. Cook without browning for one minute. Add the cauliflower rice and increase the heat to high. Cook, tossing frequently for 4–5 minutes until tender but not mushy. Add the chickpeas and edamame. Cook for a further 2–3 minutes until heated through.
Remove from the heat and toss through the radish and two thirds of the parsley. Season generously. Scatter avocado and remaining parsley on top. Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, photographer and stylist based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious or look out for her recipes inside the magazine.
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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.