I go through bizarre and obsessive phases with things.
I will binge on podcasts for weeks on end, listen to a single song on repeat, make the same meal over and over.. I very recently got addicted to solving the Rubiks cube. It got ridiculous. I even took it to a party and while every one was outside having beers and ciggies I was inside puzzling over a Rubiks. I was aware that I was being a weirdo, but I was so hooked on solving it I didn’t care.
My current obsession is cauliflower rice. I am pretty new to the cauli-rice fan club but now that I have discovered how to make it properly it’s become an everyday affair. I grab a whole cauli, grate the entire thing in the food processor then store it in a tupperware container in the fridge. Then I can enjoy fuss free meals over the next coming days. Each day I play around with different flavour combinations, but I believe I have now struck gold. It’s worth noting though, that I very often just add cheese (any kind) and a scattering of herbs. And lunch is literally ready in two minutes. Seriously! Both are incredible, but only on the proviso that you treat the cauliflower nicely. So when I say nicely, this is what I mean:
- use the large grater blade on your food processor, or you might end up with pulpy mush.
- make sure your pan is scorching hot before adding the raw cauliflower.
- stir fry only briefly, you want it to retain some tooth.
- do not skimp on the salt.
Curried Cauliflower Rice w Egg
Serves 1 hungry person
- 1/2 brown onion
- 2 Tbsp oil
- 1/4 medium cauliflower
- 1 tsp curry powder, or less depending on your taste (I like Keens)
- 2 eggs
- Grate the cauliflower in the food processor using a large grater attachment. Set aside.
- Boil your eggs by placing in a pot of cold water. Bring to boil, turn off heat and leave submerged in the water for 8 minutes. Peel and slice. Set aside.
- Saute onion in oil with a big pinch of salt over gentle heat. Once lovely and golden remove from heat.
- Bring a large heavy bottom frypan to very high heat. Once scorching hot add the cauliflower rice and very quickly dry fry until it has just a bit of colour but still a nice bite. Al dente if you will.
- Add curry powder, a big punch of salt, and the onions, along with all their lovely oil and juices and toss together. Taste for seasoning and add more salt if needed.
- Place into bowl and top with sliced eggs. Eat immediately.