Ingredients: (2-3 servings)

• 1 whole head of cauliflower
• 250 ml chicken stock
• Juice of one lemon
• Handful of fresh coriander, chopped
• Handful of fresh mint, chopped
• 2 tbsp. mixed seeds
• 1-2 tbsp of pine nuts
• 2 tsps coconut oil
• Black pepper

Method:

1. Cut cauliflower into small florets and place in food processor.
2. Blitz on pulse until it resembles cous cous
3. Heat coconut oil in pan over high heat and then add cauliflower.
4. Stir fry for one minute, keeping the cauliflower from browning
5. Pour stock over cauliflower and cook for 5 minutes until stock has reduced
6. Drain and transfer to serving dish
7. Mix lemon juice, herbs, pepper and nuts and add to cauliflower
8. Let stand for 5 minutes for flavours to assimilate

TIP: Add any chopped veg to add volume and taste e.g. stir in 100 g of ripe tomatoes and 100g of red pepper, or add chopped blanched veg.

Photo shows this with a grilled sirloin steak and salad