This is a brilliant comfort-foody dish that you will love!
Made from scratch, it won’t take you much longer than 30 minutes to from start to finish and it is sooo tasty!
Cauliflower rice is very chic these days. Whether you’re trying to avoid carbs for weight loss or need to avoid grains for health reasons, the net outcome is that replacing rice with cauliflower will not have a negative effect on your diet. In fact, it will super-boost your vegetable intake without even trying. This dish is all vegetable with some egg (and optional meat/fish) for a bit of protein.
A vegetable super hero, returned
In 2010, a study showed that UK sales of cauliflower had fallen 35% in 10 years. This was driven mostly by a younger generation perceiving cauliflower to be old fashioned and not versatile.
However, cauliflower has had a bit of a comeback in the last few years thanks to the increasing popularity of the paleo diet and the increasing number of people looking for gluten-free alternatives to their favourite dishes.
New ways of thinking about cauliflower have proved that it is one of the most versatile vegetables out there. From pizza crusts, tortilla wraps, rice, mash and steaks (yes, steak, that’s not a typo), the cauliflower revolution is well under way and, I for one, am so pleased.
The good stuff
Cauliflower is not the most glamorous looking vegetable and, it doesn’t have the green colour that gives it’s brothers and sisters in the brassica family their healthy street cred. But looks can be deceiving…
Did you know that one cup of cauliflower will provide you with 77% of your RDA of vitamin C? It’s also particularly high in folate, vitamin B6, potassium and magnesium.
Being a member of the brassica family, it also contains glucosinolates which are showing positive anti-cancer effects in studies. These compounds are also great for balancing hormones, so eating a daily portion of brassicas (cabbage, cauliflower, broccoli, kale etc) is important for all women.
This fried rice dish is chock full of fresh, tasty ingredients that are particularly good for your liver. Even better, a bowl will provide you with an army of immune-boosting nutrients: cauliflower, peppers, chilli and spinach all contain good amounts of vitamin C, and, the supporting team of ginger, garlic and mushrooms all contain brilliant anti-flu, pro-immune compounds. It’s an alternative to chicken soup!
Serves 2-3 (generously)
- 2 tablespoons coconut oil (or butter)
- 2 eggs, beaten
- 1 onion, finely diced (or 3 spring onions, sliced)
- 1 red pepper, diced
- 1 pack chestnut or shiitake mushrooms, sliced (you can reconstitute dried shiitake if you can’t find fresh)
- 2 garlic cloves crushed
- 1 thumb-sized chunk of ginger, finely grated
- 2 teaspoons dried chilli flakes (or ½ fresh chilli)
- 1 small head cauliflower (or ½ large head), cut in florets
- 1 tablespoon fish sauce (or soy sauce / tamari)
- 2 handfuls spinach
- 1 tablespoon sesame oil
- Optional extras: peas, finely sliced carrots, bean sprouts
- Heat ½ tablespoon of oil in a large saucepan over a med-high heat. Add the eggs and cook into a thin omelette. Remove from heat, slice into thin ribbons and set aside
- Heat the remaining oil in the hot pan and sauté the onions until tender.
- Add the red peppers and fry for another 1-2 minutes
- Add the mushrooms and fry for another few minutes until soft, then add the garlic, ginger and chilli flakes
- While the vegetables are frying, whizz the cauliflower in a food processor until you get coarse, rice-sized bits – avoid over blending. If you don’t have a food processor, you can grate the cauliflower
- Add the cauliflower rice to the pan and toss with the vegetables. Put a lid on the pan and cook for 6-7 minutes until the cauliflower is tender but not mushy.
- Add the fish sauce and spinach and toss well.
- Once the spinach has just wilted, remove the pan from the heat, add the sesame oil and egg ribbons and toss through.
- Serve on warmed plates as is, or with your choice of beef, salmon or chicken.
Keep any left overs in a sealed container in the fridge and warm up by re-frying over a medium heat.
Note: the fish sauce and sesame oil are central to this dish’s flavour – I recommend that you use them to enjoy the dish to its full effect.
Inspired and adapted from this recipe