Updated: Apr 15, 2018
Looking for a break from those 'bad carbs'? This will fullfill that need. This is an awesome side dish BUT can be served without a meat entree since the chick peas are good source of Protein. Eat up!
1 large head cauliflower
½ cup roasted red pepper, cut in strips
½ tsp scotch bonnet pepper, minced finely
coconut oil for sautéing
1 large carrot, diced
½ stalk celery, diced
1 green pepper diced
2 cloves garlic, minced
1-2 tsp fresh ginger, mined finely
1 (19 oz) can chickpeas
salt and black pepper as desired
2-3 tbsps hoisin sauce
2 stalks scallion siced thinly
Pulsate the cauliflower in a blender or food processor till it reaches the consistency of rice. You may squeeze the water from the cauliflower or move on to the next step.
Heat the oil in the saute pan. Add the onion, pepper, broccoli, carrot and celery and cook halfway then add the ginger and garlic.
Add the cauliflower, scotch bonnet, salt, black pepper, hoisin sauce and stir well. Cover the pot and when cauliflower is cooked but still firm, fluff it with a fork.
Add the sliced green onions and serve warm.
approximately 4 servings