Please don’t ask me about the quantities, I don’t usually measure things..
Cut the asparagus into short bits and stir-fry them in olive oil with salt and white pepper.
When they’re halfway done, add the “riced” cauliflower (just the raw florets out of the blender, they have a wonderful texture), add salt, keep stirring and keep some boiling water or vegetable broth ready to add as it starts getting a bit dry.
Cook until done, maybe 5-7 minutes, just taste it.
When it’s done, add fresh herbs, chopped (I like sage for this) and roasted sunflower seeds, drizzle with olive oil, done.
You can vary this to your heart’s content, you can start the stir-fry with any other vegetables chopped rather small or with meat, or smoked salmon. You can add different herbs, different roasted seeds or nuts, and you might choose coconut oil with different ingredients. Also the spices can vary. If you use spinach, my favourite spice is nutmeg, with mushrooms it’s black pepper, with salmon it’s white pepper, with courgettes it’s curry… have fun and enjoy!
Oh and of course, it can be raw fish as well, and prawns, in this case my favourite spice is ginger. And I forgot to mention garlic!!!! It can be added to all of them right at the beginning if you want to stir-fry it, or pressed into it raw just a few seconds before you take it off the flame.
