Egg fried cauliflower “rice”
Lip smackingly good, and of course, so healthy! Gone are the days of white sauce drenched cauliflower, topped with cheese or over cooked grey and bland situations. Hello to this fresh idea that you can serve as a side to anything!
I’ve posted my recipe for cauliflower pizza base, which also rocks, but this one is a bit less complicated!
1 medium head of cauliflower (about 500g)
2 medium carrots, peeled and chopped
2 corn on the cob, corn taken off
1/2 cup of spring onion, chopped
2 cloves of garlic, chopped
2,5cm of ginger, grated
5 TBSP of tamari or any other soy sauce
2 eggs, beaten
Toasted sesame seeds to garnish
Pulse the cauliflower in a food processor, until it resembles rice.
In a pan, add olive oil and start frying your carrots and corn. When those are al dente, remove them from the pan and set aside.
Add the onion, garlic and ginger to the pan, fry for about 1 minute.
Add the cauliflower, and toss well, leave to cook for about 3 minutes, keep an eye on the pan, if the mix becomes to dry, add a touch of water, until the cauliflower is fully cooked.
Add about 2 tablespoons of tamari, some black pepper, the carrots and corn, and the beaten egg.
The mix will now look like porridge, but remember the egg needs to cook, so keep stirring and have a little patience.
Once the egg is cooked, check your seasoning, if you need more salt, add the remaining tamari and mix through.
Transfer to a bowl and sprinkle with toasted sesame seeds.
Perfect side for fish, chicken, beef or even eaten on its own!