Monday, 28 October 2013
I am a big fan of the cauliflower, but up until recently I had generally only used it in traditional Indian dishes or in cauliflower cheese. Things like cauliflower purée, seemed unnecessarily complex and a bit odd. However, I have now fully recanted these previously held views and opinions. Cauliflowers are flipping amazing when puréed (making a handy alternative to mashed potatoes) and for all manner of other things. I have documented the cauliflower crust pizza and cottage pie here and here, and last weekend prompted by a post on the Domestic Sluttery blog, I made cauliflower fried 'rice'.
This basically involves grating the cauliflower into small grain-like pieces, which is a lot easier if you have a food processor with a grating blade. I'd say a medium cauliflower for two people would be more than enough. Most recipes suggest you throw it straight into a wok with the rest of of your fried rice ingredients, but I decided to cook mine in boiling water first and then allowed it cool (this might be completely unnecessary but does mean you can prepare stuff in advance). So when it came to eat, it was just a matter of slicing up some red pepper, mushrooms, green beans, spring onions, and garlic, and stir frying for a few minutes until tender. And then adding the cooked cauliflower, seasoning with black pepper and soy sauce, and keeping the wok moving until everything was heated through. I also added some prawns, but this wasn't essential. The end result is a slightly lighter, vegetable-packed, fried rice that was thoroughly delicious as the cauliflower maintains its separate 'grains' and absorbs flavours in a similar way to white rice. I served this with some tofu and black beans, and extra vegetables, and was very full up shortly afterwards.