Cauliflower Fried Rice

Cauliflower Fried Rice

Recipe developed by Marianne Harold

 

This is the perfect dish for a quick and light dinner that is very satisfying and full of vegetables, antioxidants, vitamins etc.  I have based my recipe on the fried rice I ate whilst living in Asia but have replaced the thicker, sweeter sauces with healthier nutrients.  For a non-vegetarian, Paleo option it is delicious topped with fried egg, small prawns or strips of beef quickly stir fried in tamari.

 

Ingredients:

1 whole cauliflower

3-4 spring onions, finely chopped and green top sliced diagonally and put aside

1 clove of garlic, crushed

2cm knob of fresh ginger, peeled and chopped finely

3 teaspoons of star anise powder

1 dessertspoon of coconut oil

½ red capsicum, finely diced

1 red chilli, finely chopped (or ½ teaspoon of chilli flakes)

Bunch of bok choy or other favourite Asian green, thinly sliced

Small bunch of fresh coriander, roughly chopped

1 stalk of celery, finely chopped (or I often lightly steam small zucchini and slice them diagonally)

3 teaspoons of toasted sesame oil

Grated rind and juice of 1 lime

Toasted cashew nuts – roughly chopped (optional)

1 teaspoon of Himalayan or sea salt

1 dessertspoon of tamari

 

Method:

  • Blitz cauliflower in your food processor until it resemble rice – don’t blitz too long otherwise it becomes like a paste.
  • Heat your wok or frypan with the coconut oil and then add ginger, chilli, garlic and spring onions.  Fry gently until soft.
  • Remove from pan and put aside for the moment.
  • Add the five spice powder to the wok and gently fry a few minutes until fragrant.
  • Add the cauliflower and fry on a higher heat adding the tamari and lime juice as you do so.  Let it cook a little so that it softens.
  • Add capsicum and celery to pan with cauliflower and fry for a few minutes.
  • Finally mix in the spring onions, garlic, chilli and ginger and thinly sliced Chinese vegetables.
  • Allow the whole mixture to cook a few more minutes, stirring to cook evenly so it doesn’t stick to the pan.
  • Taste and season if necessary.
  • Mix through the lime rind and coriander.
  • Place the cauliflower rice into a serving bowl and drizzle with toasted sesame oil.
  • Garnish with chopped toasted nuts and the spring onion green tops.
  • If you are adding meat or egg this can be placed on top of the rice before the garnish.

 

Serves 4