Let's hear it for cauliflower; a really versatile vegetable, that's inexpensive and readily available. For the record, I never boil cauliflower; there are so many other ways to prepare it that, in my mind, taste infinitely better. Today's recipe is for Cauliflower Fried Rice; all the flavour of a take-out without the extra calories. Raw cauliflower is blitzed into a rice like consistency; this can be done in a food processor or if you don't have a food processor, use a box grater. Add spring onions, garlic, ginger, carrots, red pepper and mushroom for extra vegetables and top with a fried egg. This is a vegetarian dish that is all about the vegetables and this is the type of vegetarian cooking I like best.
I could quite happily eat this in place of take-out any day of the week. Keep scrolling for the recipe.
1 cauliflower head, cut into florets
2 tbsp coconut oil
3, spring onions, finely chopped
2 cloves garlic, crushed
1 inch ginger, minced
1 carrot, diced
1 red pepper, finely chopped
1 cup mushrooms, finely sliced
3 tbsp soy sauce
Small handful coriander, finely chopped
2 tbsp sesame seeds
1 spring onion, finely sliced
In a food processor, pulse the cauliflower until it is broken down into rice like consistency. Set to one side.
In a large frying pan, heat one tablespoon of the coconut oil over a medium heat. Add the spring onions, garlic and ginger and stir-fry for 90 seconds. Add the carrots, red pepper and mushrooms and stir-fry until tender. This will take about 8 minutes or so. Add the cauliflower rice and stir-fry for a further four minutes.
Add the soy sauce and toss well. Set to one side.
In a separate frying pan, heat the second tablespoon of coconut oil over a medium to high heat. Crack the eggs onto the pan and cook until the whites are firm but the yolks are still runny.
To serve, divide the rice between four shallow dinner bowls. Top each with a fried egg. Finish with chopped coriander, chopped spring onions and sesame seeds. Serve immediately.