To start this new week well, I wanted to offer you a recipe that is light, very easy to prepare and nevertheless original. You certainly agree with me that the start of the year is a little too conducive to abuse. So, after pancakes and pancakes, I want healthier dishes.
Cauliflower, and all cabbages in general, are quite popular at the moment. It must be said that they have many health benefits. As a result, by browsing the internet, we discover original ways to cook them. That’s how I got addicted to oven roasted cauliflower. I do it very often. In a salad, it’s delicious. So when I saw that some are making cauliflower “rice”, I loved the idea. The cauliflower is simply grated or roughly blended to obtain small pieces, which look like grains of rice. All that remains is to cook it as you would for already cooked rice. It is magic ! 3 minutes in the pan are enough for the cauliflower to be tender. It’s the perfect meal to make when you’re short on time.
I wanted to cook it like Cantonese rice. We could consider many other seasonings. This “rice” can also serve as an accompaniment to meat or fish. It is a very pleasant dish to taste. Those who love cauliflower are sure to enjoy it. And maybe the others will also start to like it.
Cauliflower Cantonese “Rice”:
1 small cauliflower
1 small onion
125g smoked bacon
1 cup peas (frozen)
2 tbsp fish sauce
Grate or roughly chop the tops of the cauliflower.
Beat the eggs and cook them in a drizzle of oil, so as to have a fine omelette.
Finely chop the onion and brown it in the same pan with a little oil.
Add the bacon bits and let brown.
Add the cauliflower and cook for about 3 minutes over high heat.
Add the peas.
At the end of cooking, the cauliflower should still remain slightly crunchy.
Add the fish sauce and the omelet cut into pieces.
To finish: you can also add the prawns. Cook them with the onions.
For a vegetarian version, just leave out the bacon bits.
For a very pleasant little fragrance, you can add a little sichuan pepper.