Today’s grain-free yum fest paired with a roast chicken dinner is tomorrow’s lazy lunch time soup.
Upcycling leftovers allows you to maximize your time in the kitchen and motivates you to actually eat that same (same, but different) meal the next day. This recipe does just that – turning cauliflower fried rice into a soup base or salad mix for later.
- 1 head of cauliflower, grated or diced into a fine grain in a food processor
- Onion, diced
- Courgette, cubed
- Carrot, cubed
- Pumpkin, cubed
- Spring onion, chopped
- a knob of butter
- Seasoning: salt & pepper, paprika
Quantities are to taste / number of people getting fed. Athough butter is considered a good fat again (hallelujiah) I used it in moderation, a little at a time during the cooking process.
The below fed 4 adults and 2 children, plus some extra for tomorrow’s soup. (1 cauliflower, 1 onion, 2 courgette, 2 carrots, half a small pumpkin, and a small bulb of spring onion.
Melt butter in a wok, add the onion and cook until it starts to soften. Add the carrot and pumpkin and paprika and cover for 2-3 minutes. Uncover, add the courgette and keep uncovered as you don’t want liquid to gather. Once the mixture softens, add the cauliflower rice and cook for a further 5 minutes, stirring constantly. Season once more to taste, and add the spring onion at the very end.
Use olive oil or coconut oil instead of butter for a vegan version, and if eating on it’s own add beans or pulses. I would also suggest red pepper in leiu of courgette for a dryer texture but courgette / pumpkin / carrot do play so nicely together..
Blend the cauliflower fried rice using a food processor to make soup. If eating on its own consider adding black beans or lentils to bulk it up and add some protein.
Fancy a salad? It has the same texture of a cous cous salad – add green leaves, cherry tomatoes and cucumber and you’re well on your way. Dress with lemon / olive oil.