Just like the fried rice at the corner chicken shop, only healthy 😉 I love using sesame oil here because it brings a unique flavour suitable for Asian-style cooking, and it also is one of the better oils for cooking due to it’s high smoke-point (temperature at which the nutrients are destroyed and the oil may produce toxins). It’s actually higher than coconut oil! Enjoy your cauli-rice as a meal by adding tempeh/tofu or even legumes to this dish, or as a side with some other delicious mains!
- 1 head cauliflower chopped into quarters
- 2 carrots chopped
- 1 cup frozen peas
- 1 large brown onions diced
- 4 cloves garlic minced
- 2 tbsp tamari sauce
- 1 tbsp sesame oil
- 1-2 tsp fresh ginger grated
- 1/2 tsp chilli fkales
- sea salt and pepper +/ herbamare
- 1/2 cup raw cashews
- Preheat the oven to 180 C and line a baking tray with paper.
- Scatter the tray with the cashews in one layer, and place in the oven for 5-7 mins, until lightly golden. Set aside.
- Heat sesame oil in pan, add minced garlic and saute for 2-3 mins in a large pan or wok.
- Meanwhile, dice or pulse your onion in your processor until finely chopped. Add to the pan to saute, together with the chopped/diced carrot.
- Next, pulse a quarter of cauliflower into your processor and pulse until crumb-like. Throw into a bowl whilst you do the same with the entire cauliflower.
- Once cauliflower is "rice", add to the pan with the grated ginger and seasoning, place the lid on and allow to pan-fry/steam for 6 mins, stirring occasionally.
- Use this time to boil water, enough to cover your frozen peas in a bowl. Once boiled, pour over the peas in a bowl for a few mins, drain and set aside.
- Remove the lid, stir, taste and adjust seasoning if necessary.
- Add in the peas and toasted cashews and toss to combine. Allow to heat for a further 5 mins.
- Drizzle with tamari, mix through and remove from heat. Enjoy!