Don’t get me wrong, I love rice! But when a my friend Anna sent me a picture of her rice-less cauliflower concoction, I headed to the store to buy me some cauliflower asap. She is the cauliflower queen, and highly recommends watching this. I really try to eat lots of veggies and fresh food, so this is perfect when I’m sick of eating rice (we eat a lot of rice…we’re Asian, can you blame us?). She’s a doll and has shared her recipe with us. Hope you like it!
- 1 small head of cauliflower
- 2 eggs
- 1 inch knob of ginger
- 1 small onion
- 3 large cloves of garlic
- package of shitake mushrooms
- 1 or 2 cups of defrosted edamame beans or peas
- couple of green onions
- 1-2 tbsp Soy Sauce
- Dash of Rice Vinegar
- Dash of Fish Sauce
- Optional: meat; I added a little bit of salmon, but chicken would be yummy too
Dice and cook the meat (if raw), set aside. Cook the eggs like an omelette, slice, & set aside to serve on top OR if you don’t care about looks, wait to scramble it in later. Prep the ginger using a microplane/zester. Prep the mushrooms in the food processor. Prep the onions & garlic together in the processor too. Then, cut the cauliflower into small pieces and florets. Put one handful of florets in the processor at a time. It may take a few batches but it will avoid over processing the bottom dwelling florets and not get to the florets on top. USE the PULSE setting to get the cauliflower to look like rice grains.Cook- On Medium High, sauté onions & garlic until they start to sweat. Then add mushrooms, ginger, your meat and edamame. Don’t forget to scramble those eggs in. Lastly, add cauliflower, give it a stir, put the lid on and turn the stove down to a low medium heat. It takes about 5 minutes for the cauliflower to soften, but then you’re done! Just add a splash of soy sauce, rice vinegar, and fish sauce.
Grab your chopsticks and dive in. (Thanks Anna!)