Flavourful cauliflower fried rice - Juice Daily
Cauliflower fried rice.

Flavourful cauliflower fried rice

About a decade ago, molecular gastronomy took the culinary world by storm. We saw chefs changing the composition of food and playing with our senses in the same way a magician challenges our beliefs about what is possible. One dish that gained notoriety was cauliflower couscous.

Great for anyone wishing to avoid grains and wheat. So here is a play on the ever-popular fried rice. Instead of using bland, non-nutritional white rice, I’ve replaced it with nutrient-rich, flavoursome and healthy cauliflower, and added all your favourite ingredients: tamari, egg, green veg, herbs, ginger and garlic. Isn’t it great that, unlike magicians, chefs are happy to share their
secrets?

Ingredients

1 cauliflower head (about 1 kg), separated into florets
4 slices of bacon or ham, diced
4 eggs, whisked
2 tablespoons coconut oil
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g small raw prawns, shelled and deveined
100 g shiitake or oyster mushrooms, sliced
2.5 cm piece of ginger, finely grated
100 g okra, sliced
100 g brussels sprouts, sliced
2 tablespoons tamari
50 g bean sprouts
2 spring onions, finely sliced
2 tablespoons chopped coriander leaves
2 tablespoons chopped flat-leaf parsley leaves
1 tablespoon chopped mint leaves
sea salt and freshly ground white pepper
coriander leaves, to serve
sliced chilli, to serve (optional)
fish sauce, to serve

Steps

  • Pulse the cauliflower in a food processor until it resembles rice.
  • In a large frying pan or wok, fry the bacon over high heat until crispy.
  • Remove and set aside.
  • Tip the eggs into the pan and tilt pan so that the egg covers the base.
  • Cook for a couple of minutes, or until the egg is set. Remove, slice into thin strips and set aside.
  • Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes. Add the okra and brussels sprouts and cook for 1 minute.
  • Add the cauliflower and cook for 2 – 3 minutes, or until tender. Add the bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
  • Serve with some coriander, chilli (if using) and a splash of fish sauce.
         SERVES 4
Recipe courtesy of Luke Hines and Pete Evans’ The Paleo Way

About the person who wrote this

Luke Hines and Pete Evans

Liked this? Read these!

Got something to say? Get it off your chest here

The Juice Daily is a Fairfax Media owned website