Name: Cauliflower rice with pumpkin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 1⁄4 piece Red onion; 1⁄4 tsp Dried coriander; 1⁄4 piece Cauliflower (in florets); 1⁄4 tsp Garlic powder; 1 Tbsp Coconut aminos; 1⁄4 tsp Dried turmeric; 4 pieces Brown mushrooms; 0 pieces Pumpkin

Marinka Bil

Food processor

Oven

Lunch

Dinner

Paleo

Vegetarian

Sirtfood

Cauliflower rice with pumpkin

Preheat the oven to 390°F and line a baking sheet with baking paper.

Remove the seeds from the ¼ pumpkin and then cut it into cubes.

Place the pumpkin cubes on the prepared baking sheet and drizzle with 1 tablespoon of liquid coconut oil. Mix well with your hands so all the cubes have a layer of oil covering them. Then divide the cubes over the baking sheet; don't put them together.

Bake the pumpkin for 12-15 minutes and set the cubes aside.

In the meantime, take out your food processor and put a coarse grater in it. Add the cauliflower florets and grate them into a kind of rice. You can also do this in a blender or with a hand grater. Set 5 cups of the cauliflower rice aside, put the rest in a container and store it in the fridge for later use.

Heat 1 tablespoon of coconut oil in a wok or frying pan and fry the onion over medium heat until it is translucent.

Add the brown mushrooms to the pan and fry until cooked.

Then stir in the 5 cups cauliflower rice, along with the coriander seeds, garlic powder and turmeric. Stir fry everything for 2-3 minutes.

Finally add the coconut aminos, roasted pumpkin cubes, fresh coriander and mint. Stir everything well and heat while stirring for another 1-2 minutes.

Cauliflower rice with pumpkin

Cauliflower rice with pumpkin

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