Fellow bloggers will know the struggle of dealing with poor winter lighting. In other words, you have a Golden Hour for blog pictures, usually mid-morning, and outside of that everything is grey tinged and bathed in unflattering shadows. This is basically me saying sorry for the crap pictures in this post but, the recipe is so damn good that I wanted to share it anyway! Say hello, dear readers, to the dish that will help you stick to your "no takeaways" resolution just that little bit longer - Egg Fried Cauliflower Rice with Prawns.
150g prawns per person (pre-cooked and frozen is fine)
1 head of cauliflower
4 spring onions
1 red onion
5 button mushrooms
Soy sauce or Tamari to taste
The only work that goes into this dish is in "ricing" your cauliflower. If you are lucky and have a food processor with a grater attachment, the job is done for you. Otherwise, grab a big bowl, a tea towel and a grater, roll up your sleeves and prepare to curse the day that cauliflower was invented!
Line the bowl with the tea towel (you'll see why in a minute) and, on the wide side of the grater, rice the cauliflower, stems and all. I find that working in fist-sized florets is easier. When the whole head of cauliflower has been grated, grab the four corners of the tea towel and twist. We are trying to squeeze as much moisture out of the cauliflower as we can so that our rice isn't soggy.
Beat the eggs and add to a frying pan with some coconut oil. Slide the omelette onto a plate and, when cool, slice into thin strips. In a wide pan, heat some oil and begin by cooking down the red onion, spring onion and mushrooms. Add the prawns (if already cooked, they only need a few seconds), peas, egg strips and cauliflower rice. Stir together until thoroughly mixed and heated through and serve with a dash of soy sauce or tamari to taste. As everyone always says about dishes like this, you would never guess it's cauliflower!