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I like to think that my many hour spent on Pinterest are not just a waste of my time but are in fact providing me with daily inspiration and some rather unique ideas. This daily inspiration ties beautifully in to my pursuit of being a domestic goddess and often provides some interesting ideas on what I shall be eating for dinner!
Recently on Pinterest (and I am sure lots of other places) there has been a bit of a buzz around using cauliflower to make wonderful, very low carb , alternatives to rice and pizza bases. It does initially sound a little crazy, but trust me there are tons of recipes out there that are doing this! So after pinning a few of these recipes last week I decided it was finally time to actually give this alternative a little trail run!
Enter cauliflower fried ‘rice’!
It is the most mental thing – you feel like you have just enjoyed a naughty, but very nice big bowl of Chinese takeaway but in fact you have just stuffed your face with a low carb, low calorie big bowl of veg!
The verdict… It is lush and remarkably satisfying! Even Lawrence, who was a little bit of a sceptic, loved it! He is even keen for this to be a regular at dinner time!
The inspiration for my recipe below was originally taken from the wonderful ‘The Londoners’ blog however, I did take several elements from lots of different sources. This is a great recipe to start with and I think the best way to use it is just by adding in what you have in your kitchen!
Grab yourself a knife, chopping board, a food processor and your cauliflower. Start by pulling the leaves off your cauliflower and cutting it into mini tree-like sections.
You need to grate your mini trees down quite finely so I used the grater blade on my food processor. However if you don’t have a food processor you can hand grate it.
Pop your chopped onion, crushed garlic and olive oil into a wok and heat on a medium heat for 4-5 minutes or until they start to go slightly translucent. Add your sesame oil and let cook for 1-2 minutes.
Next up add your veg – I went for chopped carrots and frozen peas. Mix them all in. Turn the heat up to high and cook for a couple of minutes all together.
Now add in your chopped chillies and cook for a couple of minutes.
Follow this by adding in your ‘rice’ or in this case grated cauliflower. Make sure that you give this a good stir around to get all the flavours from the oil. Once it is all well covered add in your spring onions.
Keep everything moving and add in your soy sauce – this gives it an ace colour!
Add in your prawns and mix the whole lot a couple of minutes.
Next make a little well in the middle of your wok and crack your first egg into it. Let this egg fry a little bit until you can start to see it going white underneath.
Then use a spatula to brake it up just in the well. Once it is starting to look cooked stir it into cauliflower.
Repeat the whole process with the other egg and then stir in a handful of chopped coriander.
Serve with a little fresh coriander on top and a big glug of sweet chill to taste.
Overall this is easy to assemble and defiantly does taste ace! We did also have some leftover’s at the end which I heated up the next day and it still tasted great.
Next time I am thinking of trying a Mexican ‘rice’ dish with chorizo! Yummy yummy!