Originally published on March 19, 2014
Yesterday we talked about “ricing” cauliflower – the process of putting florets into a food processor and pulsing it until they began to look just a bit larger than pieces of regular rice. Doing this allows you to take cauliflower to a whole new level, such as turning it into a cauliflower pizza crust. But you can simply keep this “cauliflower rice” and turn it into just that – a rice dish, without a grain of actual rice to be seen. And it’s pretty simple to do.
Ingredients:
2 tablespoons vegetable oil
1/2 red onion, diced
1 cup mushrooms, chopped
1/2 head cauliflower
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 cup frozen peas
1 egg
2 tablespoons soy sauce
Salt
Pepper
Directions:
1.) Chop cauliflower into florets and pulse in a food processor to make “rice cauliflower.”
2.) Heat oil in a large skillet over medium heat. When oil is hot, add diced onion and mushrooms and cook, stirring occasionally, until mushrooms just begin to brown, about five minutes. Add the garlic and the ginger and cook for another minute or so.
3.) Add the cauliflower rice and stir to combine. Add frozen peas, stir, and cook for about five minutes. You want the cauliflower to start cooking through, and the peas to become hot.
4.) Spread vegetables all around the sides of the pan, creating a well in the centre. Lightly beat the egg and drop it in this empty centre. Stir the egg, allowing it to scramble fully while keeping it away from the other vegetables as best you can (don’t worry if it mixes in a little bit.)
5.) When the egg is fully cooked, stir into all of the vegetables until all ingredients are fully incorporated.
6.) Add soy sauce and stir again to fully mix. Taste, and then season with salt and pepper accordingly.
7.) Serve and enjoy!