Now don’t let this post fool you…I’m not a firm believer that carbs/grains/whatever are the enemy and should never pass the lips, it’s just that sometimes I like to get some extra serves of vegetables into my day and substituting rice with cauliflower is an easy way to up the intake and lighten the load.
Cauliflower rice is simple to make. First you cut your cauliflower into florets of around the same size. Next you either pop the florets into the food processor and pulse for a couple of seconds until the cauliflower is a similar consistency to rice or if you don’t have access to a food processor, you just keep on chopping with a sharp knife until you reach the same conclusion. Too easy.
This recipe is my take on a breakfast recipe the husband and I discovered while we were in the Philippines. A couple at the same resort used to have it every morning for breakfast….lets just say they seemed to bounce back from an evening of cocktails far more quickly than their contemporaries. So quickly in fact that we decided it must be the breakfast and that we must try it for ourselves….it does seem to do the trick!
These days this meal is less about the recovery and more about the nutrients but I reasoned that the silly season is upon us and we should all be armed with every weapon at our disposal. Use it wisely!
- Prep Time : 5 minutes
- Cook Time : 10 minutes
- Yield : 4
- Cauliflower - 1/2 a head of cauliflower
- Corn kernels, fresh or frozen - 1/2 cup
- Baby peas, fresh or frozen - 1/2 cup
- Onion - 1 small, finely diced
- Garlic - 2 cloves, crushed
- Rindless shortcut bacon - 4 rasher, diced
- Eggs - 4
- Cooking oil - 1 tbsp
- Sesame oil - 1 tbsp
- Oyster sauce - 1 tbsp
- Dark Soy sauce - 1 tbsp
First prepare the cauliflower. Cut into florets of around the same size and blitz in a food processor until the cauliflower looks sort of like a chunky rice. If you don't have a food processor you can easily chop the cauliflower with a sharp knife until you get the same consistency….it's just a bit less messy with a food processor.
Heat a frypan over a medium heat and splash in the sesame oil. Gently sauté the finely diced onion for 2-3 minutes or until it is soft and translucent, then add the crushed garlic and sauté for a further minute. Add the diced bacon and sauté until cooked through…constantly stirring to prevent it sticking to the pan.
Next add the peas, corn and cauliflower. Sauté and stir for a further 2-3 minutes until cooked. Add the sauces and stir to combine. Divide the "rice" mixture between 4 plates.
Meanwhile, heat a non-stick pan over a medium heat and add the cooking oil…use whichever kind you like, just not extra virgin olive oil as it's smoke point is too low.
Crack the eggs into the pan and cook for 1 minute, until the white is just beginning to set then using a spatula flip them over. Cook for a further 20 seconds then quickly slide and egg on top of each plate of rice, the idea is that the yolk will remain very runny.
Serve and then with a knife and fork slice the egg through the rice so that the yolk becomes part of the sauce.