Eurghh that dreaded vegetable, the cauliflower. I’ve never had a good relationship with cauliflower; it automatically conjured up images of vomit-inducing smelly boiled cauliflower. For this reason I automatically put it on my Food Hate List until I heard about processing the cauliflower into a grain-like texture. I was intrigued as I love finding new ways to prepare and cook ingredients.
Once processed these these “grains” resemble couscous or rice and they are very versatile. They can be eaten raw or slightly cooked; be careful not to overcook them because otherwise it’ll just turn into a mushy mess which will probably end up tasting of the dreaded boiled cauliflower! The grains can even be transformed into a kind of bread.
In this recipe I have given them an Asian treatment and transformed them into a very simple stir fry.
For this recipe I made a large batch of cauliflower grains. I used half for the recipe and the rest I put into freezer bags. These grains freeze very well; cook them straight from frozen.
1 onion, sliced
1 carrot, diced
1 spring onion, sliced
2 garlic cloves, sliced
2cm fresh ginger, minced
2 eggs, beaten
1 Tbsp. Gochujang
1 tsp. Chinese 5 Spice
1 Cut the cauliflower into florets and process into grains using a food processor. Alternatively you can use a normal grater. Set aside.
2 Stir-fry onion, carrot and the lighter part of the spring onions.
3 Make a well in the centre and stir-fry the garlic and ginger.
4 Make a well in the centre and add the beaten eggs. Wait until it becomes nearly an omelette and then scramble and mix well with all other ingredients.
5 Add the cauliflower grains and season with Chinese 5 Spice. Mix well.
6 Make a well in the centre and add the Gochujang and a few tablespoons of water. Mix well and then combine with all other ingredients. Stir-fry for 1-2 minutes.