Cauliflower rice has to be the best invention ever! You can steam it or bake it, make it as fine or coarse as you like,  it always tastes delicious! And when paired up with this creamy coconut lentil curry it’s just divine!

Cauliflower belongs to the cruciferous group of vegetables, renowned for their health benefits. Cauliflower is rich in sulphoraphane, indoles and isothiocyanates which research shows to have anti-cancer properties, be beneficial for heart health as well as promoting a healthy inflammatory response. Extremely rich in a variety of vitamins and minerals such as vitamin C,  vitamin K, thiamin, riboflavin, niacin, magnesium, phosphorus, vitamin B6, folate, pantothenic acid, potassium, and manganese. Cauliflower can also help support the body’s detoxification pathways, The sulphur containing nutrients and glucosinolates in Cauliflower can also help support the body’s detoxification pathways. So much to be gained from the humble cauliflower!

Lentils are a tasty staple in my diet, they are easy to cook, have a high nutritional value and are low in calories. They easily slot into a number of tasty meals; perfect in summer salads, dips for crudité and crackers and easy to turn into a delicious veggie dish. Some of their health benefits include, lowering cholesterol, stabilise blood sugar balance, provide a good source of folate and magnesium for heart health, the fibre in lentils is beneficila for digestive health and they provide a good vegetarian source of protein.

This recipe can be easily adjusted and tweeked, you can add a few more spices such as coriander and cumin seeds, omit the tomatoes or add in some more veggies such as sweet potato and spinach. Mine changes every time I make it, but this is what I made today.


Coconut Lentil Curry

(serves 4)

1 tbsp coconut oil
1 tsp each: fennel seeds and mustard seeds
2 tsp ground coriander
2 tsp turmeric powder
2 cloves of garlic, chopped
handful fresh cherry tomatoes
1 tablespoon fresh ginger, finely chopped
1 teaspoons sea salt (or to taste)
1 cup green lentils (dried, you can use brown lentils too)
1/2 tsp cayenne pepper (optional)
1 can coconut milk
1 cup chopped coriander

Heat the coconut oil in a large heavy bottomed pot over medium-high heat. Add the fennel and mustard seeds and toast until they start to brown, about 45 seconds. Add the tomatoes, ginger, turmeric, ground coriander to the pot and cook for 1 minute, stirring regularly. Add the lentils and, if using, the cayenne pepper, 2 cups of water and bring it to a boil. Reduce the heat to low, cover and let it simmer for 30 minutes, or until the lentils are soft. Stir a few times to prevent the lentils from sticking to the bottom adding more boiling water as needed. Once the lentils are soft, add the coconut milk and garlic and bring back to a simmer. Remove the pot from the heat and stir in the coriander.


Cauliflower Rice

(serves 3-4 depending on the size of the cauliflower)

1 head of cauliflower
1 tbsp coconut oil
sea salt to taste

I like my cauliflower rice quite coarse so I chop it up by hand but you can also blitz it in a food processor. Add the finely chopped cauliflower to a bowl and add the coconut oil. Mix well using your hands. Season with salt.

Spread on a baking tray and roast on a medium heat in the oven for 15 min turning regularly.