Image: Kristina via Oh The Goodies








700g cauliflower, broken into florets
1 1/2 tablespoons olive oil
500g chicken thigh fillets, trimmed, cut into bite size pieces
1 cup shredded cabbage
2 garlic cloves, crushed
1 tablespoon finely grated ginger
3 green onions, thinly sliced
½ cup diced broccoli
½ cup diced carrots
150g snow peas, trimmed, sliced on the diagonal
1 1/2 tablespoons Coconut Aminos
1/4 cup coarsely chopped coriander, plus extra sprigs to serve


STEP 1. Process the cauliflower in batches into rice size pieces in a food processor, or grate by hand.
STEP 2. Heat 1 teaspoon of oil in wok/pan over medium-high heat. Stir-fry chicken for 5-6 minutes or until browned and cooked through.
Set aside.
STEP 3. Heat remaining oil and stir-fry broccoli and carrots for 1 minute or until lightly charred.
STEP 4. Add garlic, ginger and 2/3 of onion and stir-fry for 1-2 minutes or until fragrant and onion has softened.
STEP 5. Add cauliflower, cabbage and snow peas and stir-fry for 3 minutes or until well coated and hot.
STEP 6. Return chicken to the wok with coconut aminos (if using) and stir-fry until hot.
Serve topped with coriander sprigs and remaining onion.


Vegetarian? Simply swap the chicken for your choice of beans/legumes.