Curried Cauliflower Rice w Egg

by Jade

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.

cauliflower ricecurry powder

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
  1. Grate the cauliflower in the food processor using a large grater attachment. Set aside.
  2. 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.
  3. Saute onion in oil with a big pinch of salt over gentle heat. Once lovely and golden remove from heat.
  4. 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.
  5. 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.
  6. Place into bowl and top with sliced eggs. Eat immediately.