Name: Paleo cauliflower fried rice
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/2 cauliflower heads (about 1kg), separated into florets; 4 slices bacon or ham, diced; 2 tablespoon coconut oil; 1 onion, finely chopped; 2 clove garlic, finely chopped; 200 gram small raw prawns, shelled and deveined; 100 gram shiitake or oyster mushrooms, sliced; 2.5 centimetre piece of ginger, finely grated; 100 gram okra, sliced; 100 gram brussels sprouts; 4 eggs, whisked; 2 tablespoon tamari; 1 handful of bean sprouts; 2 spring onions, finely sliced; 2 tablespoon chopped coriander leaves; 2 tablespoon chopped flat-leaf parsley leaves; 1 tablespoon chopped mint leaves

Paleo cauliflower fried rice

Cutting out carbs just got a whole lot easier with this modern take on the Chinese classic, blitzing up cauliflower in place of the rice. It's just as filling and flavoursome, minus the grains.

Serves 4

Prep

25M

Cook

15M

Total

40M

Ingredients

1 1/2 cauliflower heads (about 1kg), separated into florets

4 slices bacon or ham, diced

2 tablespoon coconut oil

1 onion, finely chopped

2 clove garlic, finely chopped

200 gram small raw prawns, shelled and deveined

100 gram shiitake or oyster mushrooms, sliced

2.5 centimetre piece of ginger, finely grated

100 gram okra, sliced

100 gram brussels sprouts

4 eggs, whisked

2 tablespoon tamari

1 handful of bean sprouts

2 spring onions, finely sliced

2 tablespoon chopped coriander leaves

2 tablespoon chopped flat-leaf parsley leaves

1 tablespoon chopped mint leaves

Method

1.Pulse the cauliflower in a food processor until it resembles rice.

2.In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.

3.Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes.

4.Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.

5.Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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