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Cauliflower Pretend Oriental Rice.


175g prawns wild or organic. Also works well with scallops
2 medium onions (sliced)
2 cloves of garlic (crushed)
1 inch squared of ginger (grated)
1 sweet red pepper sliced
100g oyster mushrooms
1 cauliflower head
2 tablespoons of coconut oil
2 tablespoons of coconut aminos (this is a soya sauce substitute easily available on Amazon)
1 tablespoon apple vinegar
1 tablespoon fish sauce
1 tablespoon sesame seeds
1 tablespoon sesame oil to garnish
1 handful of coriander to taste (chopped)

Rice is a staple carbohydrate for most people. And why not? It is really easy to cook and generally cheap and convenient. Rice however is a simple carbohydrate and as we know simple carbohydrates are effectively long chains sugar molecules. Sugar as we also know is not necessarily good for our skin or our waistlines. Any recipe that’s both tasty and fulfilling and helps you cut down on excessive carbohydrates is very welcome and that’s exactly what we have here with our Cauliflower Pretend Oriental Rice.


  1. Chop up your cauliflower head and grind it up in a food processor using the chopping blade attachment. The end result is something more like couscous rather than rice but as there’s no such thing as oriental couscous we’re calling it pretend rice. You can also use a cheese grater for this bit but it will take you much longer.
  2. Heat a large wok over a medium to high heat adding a table spoon of coconut oil. Add the prawns and cook until cooked right through. Place to one side when done.
  3. Using the rest of the coconut oil fry the Onions, garlic, ginger, red pepper and mushrooms for about three minutes. Once lightly cooked add the grated cauliflower and cook right through for about seven minutes stirring continuously.
  4. In a separate bowl whisk together the aminos, vinegar and fish sauce. Mix together in the wok with the cooked prawns and vegetables. Remove from heat and serve garnishing with sesame seeds, sesame oil, coriander and freshly ground pepper.
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