Did you ever try cauliflower rice before? Before I did, I admit I was pretty skeptical. As a kid and I dare to say as every kid, I hated cauliflower, and my parents had this special gift and cooked it for me at least once a week so that my special relationship with this vegetable could grow behind the boundaries of bearing. And I better not mention the culinary experience I made in the school cafeteria. But I also grew up one day and after many years not giving cauliflower nor a chance I decided to give it a try. After all, it would be a pity not eating such a healthy veggie.
I guess that the most people bother the smell of cauliflower. Hand on heart, it is not very pleasant. Good news? This smell and typical taste will definitely disappear in this recipe. Most of my friends ask me always, how am I able to be low carb in Thailand, the land of noodles and rice. Easy, because the most meals are simply to remake, and usually I like the low carb version even more.
What I recommend to do is cooking the “rice” separately. It takes around 20 minutes, so if you prepared it together with other ingredients, they wouldn’t be crispy anymore.
How to do the cauliflower fried rice
Wash the cauliflower, trim the florets, cutting away as much stem as possible. Break up the florets into a blender and pulse until the mixture resembles rice. If you don’t have a blender, use grater. Preheat butter or olive oil over medium heat on a large skillet and add cauliflower. Fry lightly 1-2 minutes and add broth (I’ve used vegetable one). Start with one ladle and little by little add more. The final product should be without fluid. Cauliflower needs around 15-20 minutes cooking time. Usually, you would add salt and pepper, not it in this case, as the upcoming sauce is salty enough.
- 500 gram / 18 ounces cauliflower (without stem)
- 1/2 liter/ 2 cups broth
- 1 onion finely sliced
- 3 cloves garlic
- 60 g / 2 ounces shallot
- 4 eggs whisked
- 120 gram/ 4 ounces bacon
- 2 spring onions
- 2 tablespoon olive oil
- 3 tablespoon oyster sauce
- 3 tablespoon soya sauce
- 2 tablespoon tahini
- 5 tablespoon white wine
- some pepper
- Cook the cauliflower rice as explained above.
- Meanwhile, prepare sauce in a small saucepan. First, cook the wine to evaporate the alcohol. Around 5 minutes. (40% of alcohol will retain, so if you can’t consume alcohol, replace wine with water). Add remaining ingredients and cook another 5 minutes.
- Finely chop onion, garlic, shallots, spring onion and bacon.
- Preheat olive oil in a wok or large skillet over medium heat. (Careful, if you’re not familiar with cooking in a wok, you have to stir the mixture regularly, otherwise it burns).
- Add onion, garlic, and bacon and cook until bacon is nicely crispy.
- Add shallots, spring onion and stir.
- Add cauliflower rice and sauce and cook for another 1-2 minutes.
- Shove the rice mixture to one side of wok/skillet and pour eggs on the other side. Scramble them. Stir the eggs into the rice and remove from heat.
- Serve and enjoy 🙂