Fried Cauliflower Rice With Crispy Fried Eggs

Recipe courtesy of ENJOY: Food Worth Sharing with the People You Love by Kelly Gibney, RRP $59.99, beatnikpublishing.com

SERVES 4 GLUTEN FREE | VEGAN (IF EGG OMITTED)

The poor old cauli has been contorted in all sorts of mad ways in the name of health over the last decade. Some of it’s well outside the level of effort I’m willing to exert regularly (I’m looking at you, cauliflower pizza base), but this dish, using cauliflower rice, is fantastic. It’s really tasty and I’ve been making it for years. A quick meal (once you’ve chopped the cauli) and the flavour is fab.

Store-bought cauliflower rice is convenient but is often pretty waterlogged even after cooking. Make your own at home in a food processor if possible.

Ingredients

• ½ large cauliflower
• Oil for sautéing
• 1 onion, diced
• 2 garlic cloves, finely diced.
• 1 heaped teaspoon finely diced ginger
• 1 carrot, peeled and chopped into small cubes
• ½ cup frozen peas
• ¾ cup roasted cashew nuts
• 1 tablespoon tamari or soy sauce
• 1 spring onion, thinly sliced
• 1 teaspoon toasted sesame oil
• 4 free range eggs (one per person)

To serve: additional spring onion, sesame seeds, dried chilli flakes

Method

Cut cauliflower into large chunks. Place in a food processor and blitz until it has a rice-like texture. You may need to do it in two batches depending on the size of your machine.

Heat a generous glug of oil in a sauté pan over a medium heat. Add onion, garlic, ginger and carrot. Cook until the onion is tender and transparent. Push to the side of the pan. Add a little more oil and turn the heat up. Add the cauliflower rice and fry for a minute without moving (this bit of browning adds flavour). Mix it all back together again and cook for approximately five minutes until the cauliflower rice is tender but not gluggy. Add the peas,cashew nuts, tamari and spring onion. Mix well. Taste and add additional seasoning if desired.

Take off the heat. Drizzle with sesame oil and toss well. Set aside while the eggs cook.

Heat a good spoonful of oil over a medium-high heat in a sauté pan. Carefully break the eggs into the pan and cook until the whites are crispy at the edges and the yolk is cooked to your liking.

Divide the cauliflower rice between four plates. Top each with a fried egg. Garnish with additional spring onions, some sesame seeds and dried chilli flakes as desired.