Saturday night take away with virtually no carbs…although you’d never know it!
This recipe is a hybrid between a paella and chinese fried rice and it has a magic ingredient. Although, I really don’t think you’d be able to guess what it was from the taste . The humble cauliflower.
“Cauliflower is nothing but cabbage with a college education” Mark Twain
But you’d be wrong to underestimate the cauliflower. It has super powers. It’s the Harry Potter of the vegetable muggle world.
This recipe calls for the cauliflower to be whizzed up to a fine texture that resembles rice and then stir fried in the pan, where it gets embraced by sizzling chorizo oil and Asian flavours. By the time we’re done with it, this little cauliflower really does resemble rice’s sibling. A sibling who rarely eats carbs. And does triathlons…in their lunch break. And is able to resist cake. But who is also annoyingly nice!
This dish is ideal for a rainy Saturday night at home in front of the tv, and is just as delicious as a takeaway, I promise you won’t feel like you are missing out!
- ½ head of cauliflower
- 80 g chorizo, chopped into rough cubes
- 4 spring onions
- 2 cloves garlic, crushed
- 100g frozen peas (a large handful)
- 1 egg
- 1 tsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp sweet chilli sauce
- 100g raw prawns, or cooked if that’s what you have to hand
- 1 generous handful of chopped coriander
- sesame seeds to scatter on top
- Begin by chopping your cauliflower into more manageable chunks.
- Then pop these in food processor (if you have one) and blend for a minute or so until the cauliflower resembles rice. If you don’t have a food processor you could always chop with a large knife - but you will need to take a few minutes of really making sure you’ve chopped it up as finely as possible. It’s going to a fancy dress party dressed as rice and we don’t want any chunks giving it away!
- Next take a large frying pan, or a wok if you have it and get the pan nice and hot. When ready, throw in the chorizo. You don’t need any oil, as once the chorizo starts heating up it releases an amazing spicy auburn oil of its own.
- After a minute or so the chorizo will begin to brown a little (yum). At this point, pop in the spring onions, crushed garlic and your handful of peas and fry for another minute.
- Now add your cauliflower rice to the pan, along with the sesame oil, the soy sauce and the sweet chilli. Give it a really good stir to make sure its coated in all the chorizo-ey goodness.
- The next step is to TASTE. It’s so important to taste as you go along in cooking. You can never serve something without tasting it. It's so much better that you taste it and discover you've used salt instead of sugar then someone else! So give the mixture a taste and see if you have enough sweet chilli…if you fancy more of a kick pop in another tablespoon. Or maybe it needs a bit more salt, in which case slug in another drop of soy sauce. The one thing I will say, is that it is always easier to add more of any liquid…its much harder to take it away. So I would advise to always err on the side of caution, but don’t be afraid to add more if you think it needs it.
- Now it is time to pop in your prawns. If using raw ones, wait for them to transform from grey to pink. If using cooked ones, just give them a good stir to heat them through in the mixture.
- Now this wouldn’t be egg fried rice without the egg, so make a well in the centre of the pan and crack your egg into it. Let it sizzle away for about 30 seconds and then smoosh it with your wooden spoon and give it a really good stir.
- After about a minute, turn off the heat and stir in the chopped coriander.
- Serve in bowls and scatter with sesame seeds and garnish with sprig of coriander.
- Dig in and let the guilt free deliciousness wash over you!