Chinese cauliflower rice
( SERVES 6 )
- Chop cauliflower in florets and place in a food processor. Pulse until starting to resemble rice – be sure not to over-process or cauliflower can turn mushy (should weigh approximately 400 grams). Set aside.
- In a small bowl whisk together tamari, ginger and chilli powder. Set aside.
- Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, carrot and peas and stir-fry about 5 minutes until tender. Slide veges to one side of wok and add in beaten eggs, scrambling until cooked through, then incorporate into veges.
- Stir in cauliflower ‘rice’ and pour tamari sauce over top, mixing well. Stir-fry for an additional 3-4 minutes until cauliflower is tender. Add spring onion and stir to combine, then divide between bowls and serve.
See more low-carb alternatives to rice