• Chop the cauliflower into small pieces and place into a food processor.
• Process until it looks like white rice. If you don’t have a food processor, you can also do this on a hand grater.
• Heat the coconut in a pan over a medium to high heat.
• Add ginger, turmeric and coriander root then stir fry for a few seconds until aromatics are released.
• Add the cauliflower and kale and stir fry for a few minutes until hot and fragrant.
• Deglaze the pan and add a splash of coconut water or water to the pan.
• Add 2 beaten organic eggs and mix through.
• Add spring onion, coriander, parsley, mint, tamari and mirin.
• Fold through tamari almonds and pumpkin seeds.
• Squeeze over a little lime.
• Serve alone or with a side of kimchi, or steamed white fish.

Notes and inspiration:

• Enjoy cold as a portable take to work salad the next day.