Monday, May 7, 2012
Cauliflower Fried Rice
After the cauliflower pizza, I've begun to see cauliflower in a totally different light.
This has bacon, scrambled eggs, minced ginger, sliced green onions, chopped cilantro, fish sauce, and coconut aminos. Feel free to change up this recipe by substituting whatever you have lying around. Try adding some leftover meat to make a complete, one-bowl meal.
1 small head of cauliflower, separated in florets
3 slices of uncured bacon, cut into small dice
2 large eggs
1-inch knob of ginger, grated with a microplane
1 small onion, minced
4 ounces of sliced mushrooms
2 scallions, thinly sliced
2 tablespoons of chopped cilantro leaves
2 tablespoons of chopped basil
1 tablespoon of chopped mint
1-2 tablespoons of coconut aminos
Freshly ground black pepper
Splash of coconut vinegar (optional)
Splash of Red Boat Fish Sauce
How to make it:
First, pulse the cauliflower in a food processor until the pieces arethe size of rice and chop the rest of the ingredients.
Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy.
While the bacon is cooking, whisk the two eggs in a small bowl with some salt and pepper to taste. When the bacon was done, remove and put on a separate plate.
Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet. Take the egg out of the pan, slice it thinly, and set it aside.
I always keep a large knob of ginger on hand in my freezer. It keeps really well. When I need to use it, I take it out of the freezer, peel off the skin with my vegetable peeler, and microplane it. It’s almost like making ginger-flavored shaved ice.
The microplane is the best tool for grating ginger — no stringiness and the ginger blends in really well into your dish. If you don’t have one, stop reading this post andget one immediately.)
I cranked up the heat for my cast iron skillet to medium-high heat and added the chopped onions (along with a dash of salt and pepper). Once the onion softened, I tossed in the sliced mushrooms (along with yet another sprinkle of S&P) and stir-fried everything until the mushrooms were browned.
After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper.
I put a lid on the skillet and lowered the heat to low and cooked it covered for about 5 minutes. When the cauliflower was tender (but not too mushy), I added the coconut aminos, the herbs, and the sliced egg omelet. You can also add a little coconut vinegar to add a tiny bit of tang to the dish. And splash on some fish sauce for good measure!
Before serving, I tossed on the reserved crispy bacon bits. Voila!