You know when you need to find something last-minute to wear for an occasion. You don’t have time to agonise over what to buy and instead do a thirty-minute turn around in the shops and your outfit ends up being your favourite ever. The one you wear to everything. Well this is kind of the recipe version of that scenario.
I had nothing for lunch last week and ingredients were scare. I did some fridge bingo – half a cauliflower, a scallion, garlic, ginger, turmeric and an egg - and 10 minutes later, this is what I ended up with. And now I think it might be my new favourite dinner. The dinner version of that last-minute dress purchase that is now my favourite. Special mention to my cupboard stables; chilli flakes, coconut oil, honey and miso. PS: if you don’t have miso, make this with soy sauce or tamari instead.
A few things to say about the ingredients I’ve used here. I get my garlic, ginger and turmeric at the market and there is no comparison with non-organic versions that are in supermarkets. I think the same for cauliflower. I don’t eat meat and fish so I’m O.K. with spending extra on organic vegetables, but I get that not everyone will be. If you are on a tight budget when it comes to vegetables, I would say that organic garlic and ginger is where to splurge. Another tip is to freeze ginger and turmeric root. It saves on waste and both grate great (sorry) from frozen. No need to defrost. And my final note on this recipe. I make the cauliflower rice by blitzing florets in the food processor. But if you prefer, buy a bag of frozen cauliflower rice from the supermarket. Also, no need to defrost before using.
Can I also point out that a very important general rule to cook by? Topping most savoury dishes with a fried egg makes them taste insane. Make sure the yolk is runny so that when you cut through it, it becomes a sauce. And with my “stick a fried egg on top” tip, scroll on for the recipe for this Miso Cauliflower Rice with Eggs.
Miso Cauliflower Rice with Eggs
2-3 tbsp coconut oil
1 small cauliflower
2 scallions, finely sliced
2 garlic cloves, grated
1 inch ginger, grated
1 inch turmeric, grated
1 tsp chilli flakes
1 tbsp brown miso paste
1 tbsp honey
Small bunch coriander
Sea salt and black pepper to season
*If using soy sauce or tamari instead of miso, use 2 tbsp of either instead of the miso paste.
Blitz the cauliflower into a rice like consistency using a food processor.
Heat the coconut oil in a frying pan or wok over a medium to high heat. Once melted, add the cauliflower rice and scallions. Cook for 5 minutes, tossing or stirring every minute or so. Add the garlic, ginger, turmeric and chilli flakes and cook for a further 3 minutes.
Meanwhile, add the miso paste, honey and two tablespoons of water to a small saucepan and whisk over a low heat until the miso dissolves.
Once the cauliflower rice is cooked (this should take approximately 8 minutes) add the miso sauce and toss/stir to combine. Season with sea salt and black pepper and a squeeze of lime juice. Spoon the cauliflower rice mixture into two bowls.
Heat a little more coconut oil in the frying pan and crack two eggs into the oil. Fry the eggs so that the yolk is runny. Top each bowl of cauliflower rice with a fried egg and some chopped fresh coriander. Serve immediately.