Love this recipe for an anytime of day accompaniment to meal but it truly is a yummy one to mix up your breakfast repertoire – the flavour gets better the day after too! I’ve incorporated the soothing properties of sage into the recipe. Enjoy!
1/4 cup extra virgin olive oil
2 cloves garlic
1 leek, white part only, diced
1 head (700g) cauliflower, cut into florets, blitzed to form a rice
200g brussel sprouts, finely sliced
small handful sage leaves
2 teaspoons lemon rind
2 teaspoons nutritional yeast OR 1/4 cup pecorino, shaved
1 cup baby spinach
sea salt and black pepper
Heat a large frypan on medium heat, add olive oil, garlic and leek and cook 3-4 minutes until translucent. Add cauliflower rice, brussel sprouts, sage leaves and lemon rind and cook approximately 6-8 minutes. Sprinkle nutritional yeast if using a non dairy option and toss through baby spinach to warm. Seasons with sea salt and black pepper and sprinkle with pecorino if using. Serve direct from the frypan with sautéed mushrooms and butter beans and avocado for a delicious wholesome meal anytime of the day.
Sides & Salads