By popular demand – here is how I made egg-fried cauliflower rice.
Large cauliflower, 2 eggs, spray oil (I like rapeseed), 1 tsp turmeric, 4 cardomom pods, 6-8 cloves and 1/2 tsp cinnamon.
Heat your oven to 220℃
Wash and dry the cauliflower thoroughly. If the florets are wet you will end up with soggy “rice”.
Break the cauliflower into florets and discard the stalk. Using a regular cheese grater grate the floret heads leaving behind the stalk.
Lightly spray a large baking sheet with the oil and spread your grated cauliflower out in a single layer.
Grind the cardomom pods and cloves and add the turmeric and cinnamon then sprinkle this all over the cauliflower and spray lightly with the oil.
Bake for around 10-15 minutes.
Meanwhile whisk together 2 eggs with a little salt and pepper and heat your wok/large frying pan. Once the cauliflower is ready scramble the eggs in a little oil, add the cauliflower, mix thoroughly and fry together for a minute or two.
Serve and enjoy!
I’d love to hear from you if you try this yourself – leave any comments below 😀