Handheld grater, or a food processor with an s-blade.
Paring knife.
Chopping board.
medium size bowl.
Small bowl
Fork or spoon.
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Ingredients
½a small cauliflower broken into florets (about 2 cups)
½ - 1cup(about a handful) lentil sprouts.
¼of a medium size English cucumber.
1small carrot.
6cherry tomatoes.
¼cupfresh peas.
½cupfresh sliced green beans.
Spices
1spring onion.
1small red chilli.
½lemongrass stalk.
1cmthick piece ginger.
juice of ½ lime.
2tablespooncoconut aminos or use tamari soy sauce.
Instructions
Pulse the cauliflower florets in your food processor (or use a handheld grater) until the cauliflower resembles rice. Spoon the riced cauliflower into a medium size bowl.
Finely grate the ginger and finely slice the lemongrass. Put these into a small bowl and add the coconut aminos and freshly squeezed juice of half a lime. Give it all a stir then pour over the cauliflower rice and mix it all through to distribute the flavours evenly.
Chop the carrot, tomatoes, cucumber and green beans into small bite size pieces. Finely slice the onion and red chilli. Add to the bowl with fresh peas and lentil sprouts.
With a fork or spoon stir everything together so that it's evenly mixed throughout with the spices, the lime juice and coconut aminos. Do a taste test and adjust the dish to your preference before serving.