Cauliflower rice? Ok, well of course it isn’t rice but for those trying to cut back on carbohydrates, try this recipe. Local cauliflower is now showing up in the grocery shops and boy do they look good! Cauliflower rice has been hitting the cyber world for over a year now and all you have to do is google it to see how popular it has become.
Any way you dress it up, cauliflower rice is delicious even with simple ingredients such as butter, salt and pepper.
Serves 4 as a side
1 head of cauliflower, washed and cut into florets
1 clove of garlic, minced
2 anchovy fillets (packed in oil)
1/2 cup chopped red bell pepper
sprinkling of red chili pepper flakes
1 lime, cut in half
In a food processor, add cauliflower florets and pulse until evenly chopped. Remove cauliflower and place on a clean tea towel. Gather up the edges and over the sink, twist and squeeze. You’ll squeeze out a lot of water and you need to get as much out as possible before frying.
Place anchovy fillets in a frying pan over medium heat with about 2 tablespoons olive oil. Cook anchovies until they dissolve then add chili pepper flakes and garlic. Stir until fragrant and add red bell pepper. Cook until soft (you may need to add a bit more oil) and then add cauliflower. Stir until combined and heated through. The cauliflower will absorb any liquid so, if needed, add a bit more olive oil. Season with a splash of fish sauce and juice from half a lime. Stir again making sure the fish sauce and lime juice is distributed. Serve immediately either by itself as a side dish.
The Culinary Chase’s Note: The flavors in this dish reminds me of Bangkok. Enjoy!