Stir-Fried Cauliflower Rice
- 1 small head cauliflower, trimmed and separated into florets
- 4 green onions, white and green parts separated and finely chopped
- chopped veggies (anything you have taking up space in the fridge - carrots, celery, parsnips, squash, etc.)
- 1 red bell pepper, seeded and cut into thin strips
- 2 tbsp sunflower oil
- 4 eggs
- pinch of white pepper
- pinch of sea salt
- 1 red chile, seeded and finely chopped
- 4 cloves of garlic, peeled and finely minced
- 1 thumb-size piece fresh ginger, peeled and grated
- 1/4 cup cashew nuts, coarsely chopped
- 1/4 cup light soy sauce or tamari
- 1 lime, quartered
Place the cauliflower in a blender or food processor and pulse until it’s the consistency of bread crumbs. Transfer to a bowl; add the white parts of the green onions, the baby corn, and bell pepper; and mix.
Place a large nonstick frying pan over medium heat and add 1 tbsp of the oil. Crack the eggs into a bowl and beat with the white pepper and salt. Pour the eggs into the pan and swirl the pan around, so the mixture covers the whole base. Cook for a couple of minutes, or until the eggs are set, then flip the eggs and cook for 1 to 2 minutes, or until just set. Slide the eggs onto a cutting board and let cool slightly. When cool enough to handle, roll up and cut into 1/2-in-wide strips. Set aside until needed.
Heat the remaining 1 tbsp oil in a wok or large frying pan over medium heat. Add the chile, garlic, ginger, and cashews. Cook for 30 seconds while continuously tossing in the hot oil. Add the cauliflower, corn, and bell pepper. Continue tossing for 3 to 4 minutes, until it’s nicely golden. Add the sliced egg and stir to heat through, then pour the soy sauce into the pan and toss well before dividing between bowls. Serve each with a wedge of lime and sprinkling of the green onion tops.
Borrowed from Rachel Khoo at The Splendid Table