Cauliflower and Carrot Biriyani

2 cups cauliflower
2 cups carrots
½ cup desiccated coconut
2 tbsp olive oil
1 tbsp cumin powder
1 tbsp turmeric
1 tsp chopped garlic
½ tsp cinnamon powder
1 pinch of sea salt
½ cup raw cashew nuts
Nori Sheets (Optional)

Place all the ingredients except cashew nuts and nori sheets in a food processor, and pulse until well  combined but keep a chunky texture.

Garnish with cashew nuts before serving.

(Optional) Roll the biriyani in nori sheets and serve.

This is my adaption of a recipe by Kemi (http://www.kemisrawkitchen.com.au/)