Great alternative for rice dishes, low in carbs, lower in calories and tastes great!

Ingredients

1 tsp organic coconut oil
15 curry leaves
2-3 small pieces of cinnamon bark
4-5 cloves
5 cardamom pods
1 tsp turmeric
1 tsp sea salt
1 tsp mustard seeds
200g cauliflower, grated
200ml fresh chicken stock (or use
one organic stock cube)
SERVES 2
Heat the oil in a large saucepan and add all
of the spices, except for the turmeric. Cook
gently over a medium heat for 30 seconds,
stirring.
Add the grated cauliflower and stir. Cook
for one minute.
Add enough stock, so that the mixture is
not too watery or too dry. Cook for one
minute.
Add the turmeric. Stir and sauté for 2-3
minutes, until the stock is absorbed and
the cauliflower is tender. Remove the
cinnamon bark before serving.
Once cooled, store in an airtight container
and refrigerate for up to 3 days.

PER SERVING:
83 Calories
11g Carbs
3g Protein
3g Fat