Thursday, December 21, 2006

Cauli-Fried "Rice"

Cauli-flied “rice”

Prep time: 5 minutes
Cooking time: 5-8 minutes
Serves: 6

1 large cauliflower, trimmed
1 tbsp unsalted butter
2 tbsp extra virgin olive oil
2 large garlic cloves, minced
Salt & pepper to taste
2 green onions, thinly sliced
1/4 - 1/2 cup fresh herbs of your choice, chopped

1. Grate the cauliflower, including the core using the grater attachment of a food processor or the medium holes on a box grater if you don't have a food processor. With your hands, squeeze out as much water as you can. (This may not be necessary for some cauliflower as they vary in degree of wetness).

2. Melt the butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles and smells awesome (1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.

3. Stir in the green onions and fresh herbs and taste for seasoning. With your eyes closed, you'd swear you were eating rice.

For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce at the table.

Other options: add a bit of curry powder, some grated lemon rind to go with fish, or some chilli powder.

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Nau-Dee said...

this sounds really interesting....I'll have to give this one a try. It looks and sounds really good. I so enjoy visiting your blog and getting such great ideas and recipes!!!!

Sri Ranjani said...

That's a really simple and interesting recipe. I will definitely try this but I am thinking of scrambling some eggs into it as well.

Ruth Daniels said...

Nau-Dee, thanks for the kind words and I hope you visit often.

Sri Ranjani, scrambling an egg is a lovely idea.... very American "Chinese Fried Rice". Thanks for sharing and visiting.