Cauliflower rice has become a big thing amongst healthy eaters in the last few years. I have heard about it, stumbled over it on social media but never tried it until this weekend.
We spent the afternoon at the local farmers market and I picked up a nice big cauliflower head. When we got home Seb took the boys out for a walk and I set to experiment in the kitchen with what would be my first attempt to making cauliflower rice. I had been giving the dish some thought in the previous week and decided I wanted to try it with mushrooms and dill. I will definitely make this dish again and also try different flavour combinations. There is one I’m working on so watch this space……
Time: 25 minutes
Cauliflower fried Rice with Oyster Mushrooms, Dill and Cashew Nuts
600 g cauliflower, blitzed
400 g oyster mushrooms, tear into strips
120 g cashew nuts, lightly toasted
2 cloves of garlic, chopped
4 spring onions, chopped
15-20 springs of dill, finely chopped
5-6 tbsp soya sauce or tamari
2 tbsp cold pressed virgin coconut oil or rapeseed oil
sriracha chilli sauce, to serve (optional)
Start with blitzing the cauliflower in a food processor. The ‘rice ‘ will look like slightly larger grains of cooked couscous. I did my cauliflower in 3 batches to prevent the ‘rice’ from becoming too small.
Prepare the mushrooms, garlic, spring onions and dill. Toast the cashew nuts in a dry pan for 1-2 minutes until they get some colour.
Use a wok pan or large frying pan, heat the oil and add the garlic followed by the spring onion when the oil is piping hot then stir fry for 30 seconds. Add the mushrooms and fry for about 5 minutes, stir every now and then. Add the cauliflower ‘rice’ and stir fry for 5 minutes. 2 minutes in, add the dill and soya sauce. Taste and add salt if needed. Add the nuts and stir well.
Serve with sriracha chilli sauce.