Cauliflower Fried Rice
Ta daaaaaaaaaa! I proudly present my yummy cauliflower fried ‘rice’, created two ways for a private cooking class I taught today to a health-conscious yummy mummy who follows a paleo diet, and her beautiful daughter who follows a vegan diet. Instead of allowing their different food choices to come between them, these two wonderful women decided to enlist the services of a professional chef (moi ) to teach them several different dishes they can create and enjoy together whilst still honouring their individual food choices.
It always makes me so proud to
teach others to make healthier tweaks that are simple and so affordable. It’s always so much fun to see my clients have fun with their food. The differences in these two dishes is quite minor, so if you’re ever faced with a situation where you need to cater to both vegan and non vegan diners, this dish is a definite contender.
- Start by creating cauli rice by pulsing chopped cauliflower in a food processor until it becomes rice-like. Combine with frozen organic peas and small diced carrots (with skin on because: nutrients!).
- Sauté in a little sesame oil (I recommend @absolute_organic cold pressed roasted sesame oil) and once cooked, divide into two bowls.
- For the vegan version: crumble organic tofu into a bowl and mix with a little turmeric powder, pepper, nutritional yeast and garlic powder. Combine well, then sauté in extra virgin olive oil. Add to one of the bowls of cauli fried rice, toss to combine and and top with sliced shallots.
- For the paleo version: shred and sauté organic chicken tenders and/or scramble a pasture-raised eggs in a little extra virgin olive oil. Add to the other bowl of cauli fried rice and toss to combine. Top with a sprinkle of sea salt and shredded shallots