Sunday, 17 May 2015

Cauliflower egg fried "rice"

Cauliflower rice has gained a lot of popularity and for good reason. This low carb, paleo friendly, gluten free substitute is a great way to get some vegetables in your body. It also goes well with pretty much everything. I don't really mind cauliflower but Salil, who hates it, loves cauliflower rice and wipes his plate clean, which means it has cleared the acid test! So I am quite certain you can get your kids to eat it and love it too ;)

The basic idea is to pulse the cauliflower florets and cook for a couple of minutes - that's how easy it is. You can even microwave it. My favourite way of cooking it is making it into an egg fried "rice".



Serves 2

Ingredients

1/2 a head of cauliflower
2 eggs
2-3 cloves of garlic, chopped
1/4 tsp toasted sesame oil
1 tbsp soya sauce (or tamari for a gluten free version / fish sauce for a whole30 and paleo version)
Salt and pepper
Oil
Coriander for garnish

Method

Whisk the eggs. Add the sesame oil and season with salt and pepper. Mix and keep aside.

In a food processor, pulse the cauliflower florets to form a rice-like consistency. If you do end up over blending it, just call it cauliflower "couscous" ;)



Heat 1 teaspoon of oil in a wok. Add the eggs, scramble and cook for a minute or two or until cooked. Remove and keep aside.

Heat another tablespoon of oil in the wok, add the garlic and cook for a minute. Add the cauliflower rice, cover and cook for 2 minutes. Add in the soya sauce and toss together. Add the scrambled eggs. 

Sprinkle over the coriander for garnish. Serve!
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