Cauliflower Rice Stir-Fry

The Gourmandise School   of Sweets and Savories     It's not a flower.  Like ratatouille, I've got a love/hate relationship with cauliflower.  I ate a lot of it as a kid, never by choice (for those if you romanticizing about ratatouille after watching the film, know that it's not often made, um, well.  More on that in a couple of weeks).  Back to cauliflower.  It turns out that it's related to kale, cabbage and broccoli, and how you cook it is super important to its nutritional content.  If you boil your lovely choux (French for cabbage), you'll lose up to 75% of the healthy compounds you're eating it for.  Steaming and sauteeing them have just traceable affects on them compounds. This recipe comes from Hadley's archives.  It's hearty enough to serve as a main (and will serve two) or a side.   Cauliflower Rice Stir-Fry Serves 4  In a large skillet, heat: 2 tbsps oil Then add: 1lb finely grated cauliflower (about 1 large head) Then add: 5 green onions or scallion, sliced 2 garlic cloves, minced ½ inch ginger nub, minced Then add: 1 carrot, grated 1 celery spear, finely chopped 1/2 cup snow peas ¼ cup finely chopped bell pepper. Scramble in a medium bowl: 3 eggs Set aside: 4 tbsps  tamari ¼ cup sesame oil black sesame seeds for garnish Sriracha (optional) Heat oil in a large skillet. Add cauliflower and sautee for 5-8 minutes. Add the scallion, ginger and garlic.  Saute for 2-3 minutes or until fragrant. Add the carrot, celery, snow peas and bell pepper. Saute for another 2-3 minutes. Whisk the eggs together and set aside. Add the eggs to the pan and scramble them. Add the tamari and the sesame oil. Continue to cook until crispy. Garnish with sesame seeds and Sriracha if using Have a delicious day! Clémence and Hadley