Method

Cut your cauliflower into florets and pulse in your food processor to make it a rice-like texture (don’t overprocess or the cauliflower will release too much water and be mushy).

Heat 1 tablespoon of coconut oil in a large fry pan.

Fry off the riced cauliflower, stirring, for a few minutes until softened slightly, but still reasonably holding its shape.

Remove from heat and spoon the cauliflower into a large bowl and set aside to cool.

While its cooling, prep your other veg.

Once the cauliflower is cooled, mix through all the chopped veg, sultanas and parsley.

Sprinkle over all other ingredients and stir well, ensuring everything is coated and flavour is well distributed.