We love Indian and Indonesian food in our house but due to nuts being used in most of the dishes, eating this food out, is out of the question. This dish was put together for my husband as he loves Nasi Goreng and Indian Spices. I have been experimenting with cauliflower rice for quite some time and this is our favourite. If you are after the fried texture and flavour, please make sure that you fry the cauliflower rice off in batches to prevent it going wet or gluggy.
Spiced Cauliflower Fried Rice
1 medium sized Cauliflower
1 small brown onion chopped
2 tablespoons ghee/oil
2cm piece of ginger grated
1 large clove of garlic grated
2 cups of roughly chopped leafy greens (cabbage, kale, silverbeet ect)
1/2 cup frozen peas
2 carrots roughly chopped
2 eggs
3 rashes of salt only bacon (optional)
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground cardomon
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
Fresh coriander and lemon juice to garnish
Wash cauliflower well and place it in the food processor or thermomix and chop until rice-like (you may have to do it in batches). Heat frypan and add chopped bacon. Fry bacon until it begins to brown. Turn up heat and add cauliflower 1/4 cup at a time and brown it before adding more cauliflower. After you have added a cup, place the cauliflower in a dish on the side and continue to fry more cauliflower 1/4 cup at a time. (this will prevent the cauliflower going soggy and ensure it fries) Once cauliflower is cooked, place it to the side and stir-fry the onion, leafy greens, frozen peas and carrots in the frypan. Remove stir-fry vegetables from pan and place them on top of the cauliflower. Whisk eggs and make a small omlette in the fry pan. Roughly chop and place on top of vegetables. Add spices to the pan before tipping in the eggs, vegetables, cauliflower and grated ginger and garlic. Stirfry mixture over heat for a couple of minutes before serving with some fresh coriander and lemon juice.
1 medium sized Cauliflower
1 small brown onion chopped
2 tablespoons ghee/oil
2cm piece of ginger grated
1 large clove of garlic grated
2 cups of roughly chopped leafy greens (cabbage, kale, silverbeet ect)
1/2 cup frozen peas
2 carrots roughly chopped
2 eggs
3 rashes of salt only bacon (optional)
1/4 teaspoon ground cloves
1/2 teaspoon ground cumin
1/2 teaspoon ground cardomon
1/2 teaspoon ground coriander
1/2 teaspoon tumeric
Fresh coriander and lemon juice to garnish
Wash cauliflower well and place it in the food processor or thermomix and chop until rice-like (you may have to do it in batches). Heat frypan and add chopped bacon. Fry bacon until it begins to brown. Turn up heat and add cauliflower 1/4 cup at a time and brown it before adding more cauliflower. After you have added a cup, place the cauliflower in a dish on the side and continue to fry more cauliflower 1/4 cup at a time. (this will prevent the cauliflower going soggy and ensure it fries) Once cauliflower is cooked, place it to the side and stir-fry the onion, leafy greens, frozen peas and carrots in the frypan. Remove stir-fry vegetables from pan and place them on top of the cauliflower. Whisk eggs and make a small omlette in the fry pan. Roughly chop and place on top of vegetables. Add spices to the pan before tipping in the eggs, vegetables, cauliflower and grated ginger and garlic. Stirfry mixture over heat for a couple of minutes before serving with some fresh coriander and lemon juice.
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