1 bunch spinach or morning glory
1 bunch Thai basil or regular basil plant and half plant tarragon (with some basil you never get the same taste, tarragon helps)
250g green beans
salt and pepper
a clove of garlic
thyme (fresh or dried)
roasted almonds, finely chopped
a piece of ginger, finely chopped
a lemon (juice)
Turn the oven and preheat to 200 degrees Celsius.
Put the cauliflower into small florets and mix in a food processor until rice.
Clean the beans and the broccoli and toss with 2 tablespoons sesame oil, salt, pepper and some chili flakes. Grate in the oven, for about 15 minutes. Afterwards you toss everything together and you put it back in one more time about 10 minutes.
Heat a tablespoon of sesame oil in a deep wok and put in the cauliflower rice.
Season with onion powder, garlic powder, thyme, salt and pepper. Do this to taste. I'm a garlic fanatic ... maybe even chili powder
Stir until rice bakes a little brown. Remove from heat and set aside.
Cut the stems of the spinach in sticks of 5 cm and remove the leaves from the basil stalks.
Stir fry a chopped garlic clove and ginger (very fine) in some sesame oil.
Stir fry the stems of the spinach, along with a chopped shallot.
After five minutes put in the leaves of the spinach and basil. The basil stalks you don't need anymore.
Squeeze half a lemon over it.
Now mix the roasted vegetables with cauliflower rice and stir-fried vegetables.
Garnish with toasted almonds, black sesame seeds, extra sesame oil, pepper and salt.