Cauliflower is the new Rice
Like Rice? Dislike Rice? Does Rice disagree with you? Yes/No. Want something different? Like Cauliflower? Dislike Cauliflower? Yes/No. Want something different?
Have you tried Cauliflower Rice aka Cauli Rice? No, then you must. It’s really yummy. You can disguise the flavour of the cauliflower by under cooking it and using spices, herbs and other yummy flavours. You can use it in any recipe that calls for rice, you just don’t overcook it otherwise it will be cauliflower mash.
My kids always ask whether cauli rice is rice or cauliflower. I love surprising guests with cauli rice to see if they can pick it, but of course, little Miss Bella loves to shout out that it’s cauliflower even before I’ve put it on the table. She thinks it’s hilarious. I’m just glad she likes it.
I have lots of recipes that I use with cauliflower but a plain and simple recipe that also goes well with lamb over the 3 day festival of lamb (aka Australia Day long weekend) is a lime, coriander and pine nut cauliflower rice that I call, Cauli Cori Rice.
This week I’m focusing on fried rice or not rice fried. My mother in law makes the most amazing fried rice I’ve ever tasted as it’s got lots of chunks of vegetables (very finely chopped), meat and sauce. It’s so tasty and delicious. So much so I’ve re-created her fried rice recipe here using cauli rice. Just for those of you that don’t like ‘cauli rice’ just add in your rice…approximately 3-4 cups of well cooked rice.
Fried Cauli Suz-Rice
|Prep time||Cook time||Total time|
|10 mins||10 mins||20 mins|
Recipe type: Main
- 1 small head of cauliflower
- 1 stick Celery (diced)
- 1 Red Capsicum (diced)
- 6 Mushrooms (diced)
- 2 Shallots (finely sliced)
- 4 Eggs*
- 1 teaspoon of oil or butter or nuttelex
- ½ cup Frozen Peas
- ¼ cup Frozen Corn
- 250g Bacon (diced)
- 2 Tablespoons Tamari (or Gluten Free Soy Sauce)
- 1 Tablespoon Coconut Aminos**
- Roughly chop the cauliflower and use a food processor to ‘rice’. Set aside to add to fried rice last.
- Finely dice celery, capsicum, mushroom and bacon.
- In a small mixing bowl quickly whisk eggs together til combined.
- Cook eggs in a fry pan or wok with oil/butter/nuttelex as you would cook an omelette, when cooked through, remove the omelette from the fry pan. Leave it on a chopping board or plate and cut it into chunks (strips or squares). I use kitchen scissors.
- Add bacon to the fry pan or wok and cook til fat starts to become translucent.
- Add celery, capsicum, mushroom and shallots and while stirring cook til just tender.
- Add peas and corn and stir til they are just starting to thaw.
- Add in the ‘riced’ cauliflower and cooked egg and mix until all ingredients are well combined. You don’t want to over cook the cauliflower – just keep stirring it for a few minutes til it’s slightly cooked.
- Add in tamari and coconut aminos (or gluten free soy sauce) and stir til combined. If you like the sauce stronger in flavour then add more.
- Serve immediately.
* If you have made a pavlova or have leftover egg yolks from another recipe use them in this fried cauli rice
** If you don’t have Coconut Aminos just add 3 Tablespoons of Tamari or Gluten Free Soy Sauce
*** The vegetables don’t need to be overcooked, as you don’t want them too soft, you still want to have a slight crunch to them.
We love having Fried Cauli Suz-Rice with chicken. To add chicken, we use chicken thigh fillets that I roughly chop. We cook the thigh fillets after cooking and removing the eggs with a little oil and 1/4 teaspoon of tamari (or gluten free soy sauce). Once I’ve cooked the thigh fillets I remove them and cook the bacon, etc then add the chicken when adding the rice so mix it through and to warm it up. Cooking chicken thigh fillets obviously makes the cooking time of this recipe longer.
If there are leftovers this Fried Cauli Suz-Rice is yummy with a soft poached egg for breakfast or lunch the next day. I love eating it with a sprinkle of chilli and himalayan sea salt flakes as well.