Cauliflower Biryani Rice

SERVES: 2 people for main meal, or 4 people as a side dish

• 1/2 large cauliflower, roughly chopped
• Coconut oil, for frying
• 1 medium white onion, finely diced
• 2 garlic cloves, crushed
• 1 tbsp cumin seeds
• 2 tsp. coriander seeds
• 1 heaped tsp. ground turmeric
• 1 carrot, julienne
• 400g canned chickpeas, rinsed & drained
• Handful fresh coriander, chopped (include stems)
• 3/4 cup shredded coconut
• 1/2 cup pepitas
• Salt & pepper to season
• Black sesame seeds (optional for serving)

METHOD

1. Add cauliflower to a food processor, pulse until it resembles the texture of rice.
2. Combine cumin seeds and coriander, ground in a mortar and pestle.
3. Heat 1 tbsp. coconut oil in a frying pan – add onion, cumin, coriander, turmeric & garlic and fry for 3 minutes.
4. Add carrots, cauliflower and chickpeas, fry until they slightly soften.
5. Stir through remaining ingredients and heat through well.
6. OPTIONAL: Top with a fried egg for added protein, sprinkle with black sesame seeds before serving.