After thinking I might not be able to source any cauliflower for LocalTable subscribers, turns out there’s actually loads of it available. Even though I do love my veggies super simple and I’m happy just to lightly boil or steam, it can all get a bit same-y, so I thought I’d give this growing trend of cauliflower rice a go.
It seems very popular with followers of the paleo diet, which is probably why I’ve steered away. I’m not a diet follower, me. Unless eating locally grown is considered a diet.
Anyhoo, I’m a convert! This was so incredibly easy and quick and it doesn’t even really need a recipe, because the variations for it are endless. Definitely going to do this more often.
This made a great lunch for me (with leftovers) and was almost as quick as making a toastie!
Cauliflower rice vegetable stir fryPrint This
- slurp of rice bran oil (or peanut or any oil that is good for high temperatures)
- drizzle of sesame oil
- slurp of tamari (or soy or any stir fry sauce)
- 1 chunk ginger, minced
- 1 clove garlic (or more if you like), minced
- chilli to taste (fresh or dried), finely chopped
- 2 shallots, chopped (keep some aside for garnish)
- 4 mushrooms, sliced
- 1 capsicum, chopped
- 1 head cauliflower, chopped
- 4 handfuls of snowpea sprouts, optional
- Whiz the cauliflower chunks in a food processor until they look like rice.
- Heat a wok over a high heat. When the wok is hot, pour in the rice bran oil.
- Add the ginger, garlic, chilli, shallots, mushrooms and capsium. Toss in the oil for a minute or two, taking care not to let anything burn or go soft.
- Throw in the cauliflower rice and toss.
- Drizzle over a small amount of sesame oil and add the tamari. Toss for a few more minutes.
- Divide into bowls and plonk the snowpea sprouts on top, if using.
- Serve with a few chopped shallots sprinkled over for a garnish.