Cauliflower is such a versatile veggie; its taste means that it can be flavoured differently for a variety of dishes. This is a yummy way to use cauliflower to replace the often nutrient lacking white rice and it works well in recipes that call for rice as a side.

Serves 2-4 sides, Prep time 10 min, cook time 10 min

Recipe

½ head cauliflower

3 cloves garlic, minced

¼ C lemon juice

1 C veggie stock (warm)

1 tbsp miso paste

1 tbsp wholegrain mustard

1 tbsp sultanas

1 tbsp fresh mint

Grate cauliflower, including stems or use a food processor to pulse to rice sized pieces. In a bowl mix warmed veggie stock, miso paste and sultanas. Place a heavy bottomed fry pan on medium heat and add the grated cauliflower, stock mixture, mustard and lemon juice. Sauté for 5-10 until liquid is evaporated and cauliflower is softened. Stir through diced fresh mint just before serving.