2 Whole Cauliflower
1 Can of Corn (Can substitute for fresh corn, with kernels separated)
1 or 2 Chilies (Optional, can be red or green)
¾ Cup of sunflower seeds
Lime juice to taste
Method – Preparation:
Roughly chop the entire cauliflower and put into food processor/blender until fine, rice-looking pieces form. Alternatively, you can grate the cauliflower however this can get a little messy.
Deseed the capsicum, then dice into small pieces.
Cut off the root ends of the coriander, then finely chop (including the stems).
If using canned corn, drain and rinse. If using fresh corn, using a knife carefully remove kernels from cob.
If using chilies, remove top then slice lengthways. Using a small spoon, get rid of the seeds then finely slice.
Method – Cooking:
Put a pan on the stove at a medium/high heat with a small amount of your choice of oil.
When pan is hot, add in the corn kernels, stirring them occasionally until slightly charred.
Add in cauliflower and capsicum, stirring often until softened, then add sunflower seeds and stir for a further 2 minutes.
Remove pan from heat and stir in the chilies and coriander to your preference, then finally season with salt, pepper, and lime juice. Make sure to taste to ensure the right amount of seasoning to your palate.
You can have a lot of freedom with this recipe, trying different vegetables and serving with different forms of protein.
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