Cauliflower "Fried Rice" with Ginger, Turmeric & Almonds

For those who follow me on Instagram, you'll know that I'm a huge fan of fried rice. This dish is a little bit different as it doesn't actually have rice in it! It uses cauliflower pulsed in the food processor into "rice" instead - a variety of herbs and aromatics add flavour, while chopped almonds add texture. I recently shared this recipe with a cooking class I was teaching and it was a hit!

Author: Adapted from The Healthy Chef
Makes: 4-6 servings

Ingredients

• 1 large cauliflower, about 1.3 lb (600 g), finely chopped or grated

• 1 Tbsp (15 mL) olive or canola oil

• 2 Tbsp (30 mL) freshly grated ginger

• 1 tsp (5 mL) turmeric

• 2 bunches cilantro, stems and leaves chopped separately

• 1 jalapeño pepper, seeded and diced (optional)

• 1 bunch kale, stems removed, leaves finely shredded

• 2 eggs, beaten

• 6 spring onions, trimmed and finely chopped

• 1 bunch parsley, chopped

• 1 bunch mint, chopped

• 1 Tbsp (15 mL) soy sauce

• 1 Tbsp (15 mL) mirin

• 1 cup almonds, roughly chopped

• 1 lime, quartered, for garnish

Instructions

1. Place the chopped cauliflower in a food processor and pulse until it reaches the consistency of rice. Set aside.

2. Heat the oil in a large, deep skillet or wok over medium-high heat. Add ginger, turmeric, cilantro stems and jalapeño pepper (if using), then stir-fry for about 30 seconds, or until fragrant.

3. Add cauliflower and kale, and stir-fry until the cauliflower is hot and the kale has wilted.

4. Deglaze the pan with a tiny bit of water, scraping off the browned bits. Stir in beaten eggs until cooked through.

5. Stir in spring onions, parsley, mint, soy sauce and mirin. Fold in almonds. Serve with a wedge of lime for garnish. Can be enjoyed hot or cold.