Cauliflower seems to be all the rage at the minute as a nice substitute for normal carbs. I do like to have it along with curry in place of ordinary rice sometime as it allows me to have some naan bread on the side without too much guilt. It also not bad in a sort of chicken fried rice type dish, but it does need some strong flavours to compensate for what is a pretty bland vegetable. You can buy pre-prepared cauli rice in a lot of shop these days, or make your own by sticking cauli florets into food processor and finely shredding. Make sure you store it in an airtight container in the fridge though or it has a distressing tendency to make the whole thing smell a bit farty.
- 1 clove of garlic, crushed
- 1 tsp of freshly chopped ginger
- 1 spring onion finely sliced
- 1 small head of cauliflower, finely processed
- half a red (bell) pepper, diced
- 1 small carrot, peeled and grated.
Heat a wok over a high heat and then add a tablespoon of a flavourless oil such as groundnut or vegetable. Add the garlic and ginger and stirfry for one minute being careful not to let the garlic burn as it will taste very bitter if it does. Add the cauliflower and stirfry for two minutes, Add the other veg and continue to cook for a further 3 to 4 minutes. Season with soy sauce and serve.
The salmon was pan-fried over a medium to high heat until cooked. It was covered in a store-bought sweet chilli sauce.