Cauliflower: One of the Most Versatile Vegetables

I truly love Cauliflower!  It is one of the most versatile vegetables around. I love it in soups. I love it in gratins. I use it in tarts, in salads, with pastas and grains. I make it like mashed potatoes for a healthier alternative. And now, I have discovered how to use it as rice! I just made Cauliflower Fried Rice and it was fantastic!

The first step was to break the cauliflower into little florets and small pieces. Then working in batches, I pulsed it in my food processor until it became tiny little pieces that look like rice.

For this recipe, I started frying chopped bacon and used the reserved bacon fat to fry the eggs and soften the vegetables. I added a little crunch with toasted slivered almonds and some flavor with soy sauce.  The result was a nicely textured faux fried rice!

I served it as a tapas dish for my guests and they loved it. It would also make a perfect side dish for any meat, poultry or fish. The next morning, my son cooked up some fried eggs and topped them with the leftover Cauliflower Fried Rice for a protein and flavor packed breakfast!

CAULIFLOWER FRIED RICE

Ingredients

• 1 head cauliflower
• 6 slices thick-sliced bacon, chopped (optional)
• 3 large eggs
• 1 tablespoon minced ginger
• 3 cloves garlic, minced
• 4-6 small carrots, diced (about 1 cup)
• 1 cup corn, fresh or frozen
• 1/2 cup peas, fresh or frozen
• 4 green onions, thinly sliced
• 1/4 cup toasted slivered almonds or other nuts
• 2 to 3 tablespoons soy sauce 

Directions

1. Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower “rice.”
2. Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Drain off all but a teaspoon of bacon fat (or use 1 teaspoon vegetable oil), reserving the fat.
3. Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.
4. In the same pan, warm 1 tablespoon of bacon fat or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir in the corn, peas, and the cauliflower “rice” into the pan, mixing the ingredients thoroughly.
5. Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, almonds, and 2 tablespoons of soy sauce. Taste and add more soy sauce to taste. Serve immediately.
6. Leftovers will keep refrigerated for about a week.

Note

• For a spicier version, serve with Sriracha sauce.

(Printable recipe can be found in my recipe index under Side Dishes)