Cauliflower Rice

Name: Cauliflower Rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Cauliflower; 20 g fresh ginger; 2 red peppers; 3 Carrots; 4 Spring onions; 4 Stem/s Coriander; 3 TABLESPOONS Sesame Oil; 3 TABLESPOONS Soy sauce; 7-10 Tbsp salt, pepper; 1 TEASPOON Curry Powder; 4 Eggs (Gr. M); 1 TABLESPOON black sesame seed

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Have you ever had cauliflower rice? It is low carb and tastes almost like the fried rice from the Asian bistro! Ginger and black sesame also give it a lot of pep!

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g Cauliflower
20 g fresh ginger
2 red peppers
3 Carrots
4 Spring onions
4 Stem/s Coriander
3 TABLESPOONS Sesame Oil
3 TABLESPOONS Soy sauce
7-10 Tbsp salt, pepper
1 TEASPOON Curry Powder
4 Eggs (Gr. M)
1 TABLESPOON black sesame seed

Directions

1
Clean the cauliflower, cut it into large florets from the stalk and wash it. Roughly grate the florets on a grater. Peel ginger and dice finely. Wash, clean and cut the peppers into strips. Peel carrots and cut into sticks. Wash and clean spring onions and cut into fine rings. Wash coriander, shake dry and pluck the leaves from the stems.
2
Heat 2 tablespoons of sesame oil in a large pan or wok. Stir-fry the cauliflower rice for 3-5 minutes. Add ginger and deglaze with soy sauce. Season with salt, pepper and curry powder. In another pan, heat 1 tbsp. sesame oil and sauté the pepper strips and carrot sticks for 3-5 minutes. Season with salt and pepper.
3
Whisk the eggs and pour over the cauliflower rice. Let the egg falter while stirring. Add the bell pepper, carrot and spring onion. Season to taste and arrange in bowls. Garnish with coriander leaves and black sesame and serve.