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:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.