SERVES 4
INGREDIENTS:
1 Cauliflower (cut into small florets & blitzed into rice grain sized pieces using a food processor)
3 Shallots (thinly sliced)
1 Small Bunch Tuscan Kale (stalks removed, sliced into ribbons)
½ Cup of Kimchi (preferably a grated version)
1/3 Cup Coriander Leaves (roughly chopped)
2 TBLS Olive Oil
2 tsp. Sesame Oil
3 TBLS Tamari
1 Cup of Peas (cooked)
*200g Streaky Bacon or Facon
METHOD:
Bring a cup of peas to the boil, reduce heat and simmer until cooked, drain and rinse under cold water. Set aside.
*If using bacon, fill a non-stick frypan with just enough water to cover the base, submerge the bacon in the water, turn up to a medium-high heat and leave the bacon poaching, once water is absorbed bacon will cook in it’s own fats, remove from heat once crispy and break into small pieces. Set aside
Heat the olive and sesame oil in a large non-stick frypan over a medium to high heat, add the cauliflower and kale and sauté until the cauliflower turns brown, add all the remaining ingredients and toss until combined.
*OPTIONAL