ROASTED CAULIFLOWER FRIED RICE

What a winning recipe, my whole family finally likes cauliflower rice, I have tried several unsuccessful attempts to win them over!  My failures have been too soft, mushy or flavourless.  This firm roasted cauliflower rice adds great texture and the rice is layered with so many flavours it’s a sure winner dinner!  This recipe is easily cranked up from a side dish to a full meal by adding left over chicken, vegetables and stir fry sauce.

Prep Cooking Time 30 minutes

Ingredients 

(serves 4 as side dish)

1 large cauliflower 

2 tbsp sriracha 

1 tbsp olive or coconut oil

1/2 juice of lime

Sea salt & black pepper

Ingredients

1 glug olive or coconut oil

1 red onion finely diced

2 cloves garlic finely chopped

4 rashers bacon chopped (optional)

4 mushrooms chopped

1/2 red pepper chopped

1 courgette diced

4 heads of broccoli sliced

8 spears asparagus 

1 cup of peas

2 tbsp fresh coriander chopped

1 tbsp ginger diced

2 spring onions sliced on the diagonal 

1 lime juiced

50 ml Tamari soya sauce or coconut aminos 

1 tbsp mirin

1 tsp sesame oil

Sea salt and black pepper to taste

Optional Extras

Left over roast chicken or pork

Egg omelette ribbons

Pre heat your oven to 200 C / 400 F.  In a bowl rub the cauliflower with the ingredients all over and roast in the oven for 30 minutes until tender but still a little firm.  Meanwhile heat the olive oil medium hot in a saucepan, add the onion and garlic and soften for 10 minutes, next add the broccoli, asparagus, courgettes and sear for a further 5 minutes, next add the bacon and sear slightly crispy, the bottom of the pan will start to brown up but that’s good as this will add another layer of flavour. turn the heat down slightly, add the mushrooms, red pepper, ginger and continue to cook for a further 5 minutes, next add the peas, lime juice, soya sauce and mirin, stir to combine and leave on a low heat to tick over while you turn your attention to the roasted cauliflower.

Remove the cauliflower from the oven and blitz on pulse in a food blender until course grains, add to the saucepan along with the sesame oil and stir to combine, sprinkle over the coriander, taste and if needed adjust the seasoning with more soya sauce and mirin or salt and pepper.  

To ramp this up for a full meal on its own, add left over roast chicken or pork and a rolled egg omelette sliced in to ribbons.