This is so good. So good.
And it has taken me SO long to get how to make cauli rice delicious!
One tip … make the cauliflower ‘rice’ first as it takes a good half an hour or so.
Or rather it takes that long to make it delicious hehe.
I’ve tried other ways. You know, just stir-frying it- and yes, you can add flavour after of course, but there’s still something kind of wet and insipid about it (in my opinion).
So I started roasting the cauliflower instead (having become a little obsessed with cauliflower ‘steaks’) and this, well I think this is delicious!
Whizz the cauliflower florets up in the food processor until they are rice-like - or couscous-like if you prefer - and then tip them into a baking tray or something where they’ll be in a relatively thin layer.
Add some sprays of oil - I use a coconut oil spray - or a little olive oil, and some salt and pepper and mix it all up and then spread evenly again.
I cooked mine on Gas 7 (medium hot) for 15 minutes, then stirred it all around and gave it another 15 minutes.
It’s personal preference really - I really like it when it’s just starting to turn a little brown, but just test and try and see what you like. You might want to cook yours for a shorter time, or give it a bit more time to brown and crisp even more.
Once done, just leave it somewhere warm while you make the rest of the dish.
Or of course use it straight away as a side dish for something else!
(Like this quick chicken and veg stir fry).
But to make a prawn fried ‘rice’ for one, you’ll need:
cooking oil
a few slices of onion
a garlic clove, peeled and squashed and minced
1 birds eye chilli, minced (have more or less to your taste, of course)
some red pepper, chopped
about 1/3 of a Knorr chicken (or veg) stock cube
light soy sauce
fish sauce
a little white sugar
a few raw prawns, deveined (you could use ready cooked of course)
one egg
coriander leaves to garnish (if liked) and half a lime to serve
Use a good non-stick pan, add a slosh of cooking oil and when hot add the onion, garlic, chilli and red pepper (yep, the red pepper at the same time, why not? I’ve tried waiting for the ‘aromatics’ to cook a little first and to be honest I don’t think it' makes any difference in a quick dish like this, so the simpler it is, the better).
Stir for a few second until it’s beautiful and fragrant. Make sure the garlic doesn’t burn and add a little slosh of water if it’s looking like sticking.
Then add a slightly bigger slosh of water and crumble in the piece of stock cube and bring to a boil.
Add a slosh each of light soy and fish sauce and add a pinch of sugar.
Stir and then add those lovely prawns and simmer for three minutes or so until they turn from grey to pink and are pretty much cooked.
Add the cauliflower rice and stir until it’s all hot.
There should be very little liquid left in the pan, so if you have a more try to boil some off before now, while you cook the prawns (this assumes you read the recipe in full of course before starting it, which I can’t say I always do!).
Push the whole stir fry to one side of the pan, add a tiny splash more cooking oil and then crack in the egg.
Leave it where it is and count to ten and THEN scramble it all in together and stir until it’s all perfect and the egg cooked through the mixture.
Turn out onto a plate (I pack the mixture into a little bowl and then turn over onto a plate so it keeps that lovely shape) and garnish with fresh coriander leaves if liked and serve with a wedge of lime to squeeze over.
