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Basic Cauli-fried Rice
Used with permission from Karen Barnaby
Executive Chef of The Fish House in Stanley Park located in Vancouver, B.C.
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Basic Cauli-fried Rice makes 6 servings
2 lbs trimmed cauliflower
4 Tbsp unsalted butter or extra-virgin olive oil
2 cloves garlic, minced
1 tsp salt
2 green onions, thinly sliced
freshly ground black pepper
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Instructions
- Grate the cauliflower using the medium sized holes of a grater or grater
attachment of the food processor
- Grate the core too
- With your hands squeeze
out as much water as you can
- Over medium heat, melt the butter in a large, heavy frying pan and add the
garlic
- Saute until the garlic sizzles
- Add the grated cauliflower, sprinkle
with salt and stir and fry until its tender-crisp, about 5-8 minutes
- The length of time will depend on the cauliflower
- Stir in the green onion and pepper
- Check the seasoning and serve
This goes with almost anything saucy. A friend just loves it with crumbled
feta, olive oil and chopped tomato on top. The variations are endless: a bit of
curry powder, some grated lemon rind to go with fish, some chili powder
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