Something magical happens when you lightly sauté finely chopped cauliflower in a cast-iron pan with a selection of herbs, spices and aromatics. The cauliflower starts to infuse the gorgeous flavors resulting in a restorative meal that nourishes the body and soul.
This spectacular cauliflower fried rice is one of my favourite ten-minute meals that I often make after a long day in the office. You’ll instantly feel satisfied, and it’s delicious straight from the pan or served cold the following day as a light and healthy lunch.
I also have two secrets to making this a memorable meal. The first is to make sure you cook it quickly. A brief 6 -10 minutes is all you need otherwise the freshness is lost. My second secret is to use generous amounts of ginger and turmeric, both of which are filled with antioxidants.
You’ll also notice I haven’t used any garlic – I find it overpowers the clean flavors of this dish, so please don’t be tempted. If you happen to have a fresh young coconut on hand, it’s also lovely to fold through the creamy coconut flesh at the very end before serving.
You can make this recipe completely vegan by adding additional superfoods such as nuts, seeds and cooked mung beans to boost protein or you can get creative and stir through other protein sources such as organic beaten eggs just before serving.
Cauliflower and kale are part of the cruciferous family of vegetables that studies suggest help promote cardiovascular health.
Remember you can also add other vegetables you have in the fridge such as broccoli, cabbage or leek to use up any leftovers and give it a fiber boost.