I used to daydream about “worst case scenarios”. I did this so I can imagine a world where I was forced to survive on whatever happened to be in my refrigerator or pantry at the moment disaster struck. Sometimes I would actually look in the cupboards and see what meals I could make, how long it would last, and how long I would be able to survive. It wasn’t morbid; I was just being creative. Nowadays, I limit the daydream to one specific item at a time without the war or nuclear fallout. One day it was cauliflower. Cauliflower! Now that is a vegetable that keeps on giving. Pre-raw foods, my creativity with cauliflower was limited to soups, purees and roasting the florets with lemon & garlic but since then the list has grown. Heres is a Bubba-like list of the versality of cauliflower: cauliflower “mashed” potatoes, cauliflower “couscous”, cauliflower “tabbouleh”, cauliflower “breadcrumbs”, cauliflower “pizza bread”, cauliflower “chicken parmigiana” (see pic below if you have doubts about this one) and my favorite, cauliflower “rice”. For two years, I shunned cooked rice. My Korean mother was horrified. “Who eats kimchi without rice?”, she used to scream at me, “too salty!” but that is another story. If you pulse cauliflower in a food processor, it resembles short grain rice. The best part? You CAN cook it. I’ve made kimchi “fried” rice and it comes out excellent. This recipe is an old one but I resurrected it because it is so versatile. I make the raw version for myself my two year old eats it cooked with a scrambled egg in it; just like old school “fried rice”.
Cauliflower vegetable “fried” rice
4 cups cauliflower flower “rice”
1/4 cup diced celery
1/4 cup diced carrots
1/4 steamed edamame or peas, optional
1/2 cup chopped broccoli
1 scallion, chopped
2 tbs nama shoyu, tamari or soysauce
1 tbs toasted sesame oil
1 tsp minced ginger
1 tsp minced garlic
1 tsp toasted sesame seeds
1 tsp chili garlic sauce, optional
1 tsp coconut nectar or agave nectar
In a mixing bowl, toss the rice with vegetables. Add marinade and let flavors meld.