A takeaway dinner favourite is made a little bit lighter and more wholesome with the substitution of cauliflower ‘rice' instead of white rice. This dish is incredibly speedy to make so is perfect as a midweek meal.
Serves: 4
INGREDIENTS
1 onion, diced finely
1 large garlic clove, diced finely
1 heaped teaspoon finely diced ginger
1 carrot, peeled and diced into cubes
½ large cauliflower
½ cup peas
¾ cup roasted cashew nuts
1 tablespoon tamari or soy sauce
1 teaspoon sesame oil
1 spring onion, diced finely
4 free range eggs (one per person)
Coconut oil or ghee for sautéing
To serve: additional spring onion, sesame seeds, dried chilli flakes
METHOD
Cut cauliflower into large chunks. Place in a food processor and blitz until a rice like texture. You may need to do in two batches depending on the size of your machine.
Place a generous amount of oil in a sauté pan over a medium heat. Add onions, carrot, garlic and ginger. Cook until the onions are transparent. Push to the side of the pan. Add a little more oil and turn the heat up.
Add the cauliflower and allow to sear for a minute without moving. Mix onions, peas and cauliflower together and cook for approximately five minutes until the cauliflower rice is tender. Add the tamari, spring onions and cashew nuts. Toss well.
Remove from the heat. Drizzle with sesame oil and toss well. Set aside while eggs cook.
Heat a good spoonful of oil over medium/high heat in a sauté pan. Carefully break the eggs into the pan and cook until the whites are golden and crispy at the edges and the yolk is cooked to your liking.
To serve: Divide the cauliflower ‘rice’ between four plates. Top each with a fried egg. Garnish with additional spring onions, some sesame seeds and dried chilli flakes as desired.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.