Name: Cauliflower Rice With Chimichurri
Total time: 40 min
Yield: 4
Ingredients: For the chimichurri; 2 bay leaves; 100ml/4fl oz extra virgin olive oil; ½ large bunch fresh flat-leaf parsley, leaves picked; 3 sprigs fresh oregano, leaves picked; 3 cloves garlic, peeled; 1 red chilli; A pinch of dried chilli flakes; 2 tbsp red wine vinegar; Salt; For the cauliflower rice; 1 large cauliflower (around 1kg/2¼lb); 3 tbsp neutral oil, for frying; 1 celery stick, halved lengthways, then roughly chopped; 2 shallots, peeled and roughly chopped; 1 green chilli, deseeded and finely chopped; 1 heaped tsp cumin seeds; 1 cinnamon stick; 100g/4oz frozen peas; 75g/3oz cashews, toasted and roughly chopped; To serve; Neutral oil, for frying; 4 eggs; Dried chilli flakes; Flaky salt; 1lime, cut into wedges (optional)

VMG Recipes