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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.