If cauliflower can be rice,
you can be anything!
– Read somewhere
Hey guys!
This is one of my favourite recipes. I am Indian and I love eating rice with my hands. Since I don’t eat rice that often, I usually replace it with some form of cauliflower rice to get that feeling. You know what I mean? 😉
This recipe is more South-East Asian influenced than Indian. So I use chopsticks when eating this. I’m all for making a whole experience out of a meal 🙂
As always, HAVE FUN!
Notes:
To rice the cauliflower roughly chop into heads & rice in food processor or in a mixer. The latter will have to be done in batches.
If adding more veggies like carrots, beans or peas, add them before the cauliflower & cook for 5 mins on high.
Other add-in options with the seasonings are soy sauce, fish sauce or coconut mylk (my fave & highly recommended!)
Toppings can include peanuts or tahini.
You can make it a one-pot meal by adding in protein like sprouts, chicken or tofu. You could also crack in an egg at the end, and scramble it in. Did anyone else love egg fried-rice the most as a kid?
INGREDIENTS:
- Riced Cauliflower
- Chopped Spring onions, greens & heads separated
- Minced ginger & garlic
- Salt, pepper, chilli flakes to taste
- Coconut oil for cooking
- Fresh coriander
- Sesame seeds
METHOD:
- Heat oil in a pan on medium-high.
- Once hot, add in ginger & garlic. When both are fragrant & lightly browned add in onion whites.
- When the onions are slightly browned, increase the flame to high & add the cauliflower, salt, pepper and chilli flakes.
- Once the cauliflower is soft & cooked, add in the spring onion greens, stir & turn off the heat. (You could also crack in eggs at this stage and stir to scramble before turning off the heat)
- Top with fresh coriander & sesame seeds.
