As the blur of summer winds to a close, I feel pretty good about my picnicking status. I also had a chance to make this dish, which I had learned about from one of my British colleagues earlier in the summer. Apparently, both this and zucchini "spaghetti" are all the rage over there. I made some of that too, which I will post later.
When I made the cauliflower "rice", I didn't get at all fussy about it. I'm sure you could get tastier results with some sesame oil, scallions and other veggies, like asparagus, but, I just wanted it as a quick side dish. Shop around on the internet for different variations of this recipe if you're in the mood for something a bit fancier.
Cauliflower "Fried Rice"
1 head of cauliflower, grated with the large holes on a cheese grater
1 cup of peas
1 large carrot, diced small
1/4 inch piece of ginger, grated or 1/2 tspn dried
1 clove garlic, chopped finely
soy sauce or Bragg's liquid aminos, to taste
1. In a large skillet, heat some canola oil on medium high heat.
2. Crack egg into the skillet. Let it fry for a minute or so, then scramble it up, breaking it into small pieces. Then keeping it in the pan, just push it to the side.
3. Add carrots and peas, sautee those for a few minutes, until the carrots begin to soften. Add ginger and garlic to them and stir.
4. Add cauliflower. Let that cook for 3-5 minutes, until soften. Then add soy sauce/ Bragg's. I probably used a few teaspoons or maybe up to a tablespoon. Add some then do a taste and adjust.