About the Recipe
I love cauliflower, it is more versatile than you think. It is a great way to fill out a meal without relying on energy dense rice.
1 large cauliflower, cut into florets
4 rashers of bacon/turkey or ham
300g frozen precooked prawns
2t fish sauce
1 onion, finely chopped
2 cloves garlic, finely chopped
1/2 red capsicum (or any colour)
2.5cm grated ginger (or use powder)
3T soy sauce
2 spring onions
2T chopped coriander
Add the oil (coconut, olive oil) to a large wok over a high heat.
Add the bacon and fry until crispy. Remove and set aside.
Add a little more oil and cook the prawns for about 2mins or until almost cooked through. Set aside as well.
Add oil again to the wok. Whisk with the fish sauce and add to wok. Tilt the wok to spread the egg mixture out and cook like an omelette. Remove and slice into thin strips (if you're pressed for time you can skip the eggs).
Heat some more oil and add the onion and garlic and cook until softened.
Add the capsicum and ginger and cook for about 5mins.
Meanwhile, add the cauliflower to a food processor and pulse until it looks like rice.
Add the rice to the wok and cook for a few minutes.
Then add the rest of the ingredients, including the stuff you set aside and heat through.