I had to make up a word for the one - cauliccoli, a blend of cauliflower and broccoli. Made up or not, this is a tasty dish and it’s less than 500 calories per serving.
Serves 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients
350g cauliflower (about a third to half of a cauliflower head)
350g broccoli
4 tsp of olive oil (divided)
1 egg
3 tsp soy sauce or tamari
1 garlic clove, crushed
1 tsp (heaped) of minced ginger
1 spring onion, sliced
1 small carrot
1/2 cup of frozen peas, thawed
400g cooked prawns
1 tsp sesame oil
1 tsp salted butter
1 shallot, finely sliced
Method
Heat 1 teaspoon of olive oil and the butter in a small frying pan over medium heat. Fry the shallot until it browns and turns crispy - around 5 minutes. Set aside.
While you’re waiting for the shallot to cook, grate the cauliflower and brocolli and set aside. Grate the carrot separately.
Whisk together the egg, 1 teaspoon of the soy/tamari and 1 teaspoon of water. Heat 1 teaspoon of olive oil in e medium frying pan and pour the egg mixture in, gently swirling the pan so the mixture covers the entire base. Cook for a minute or two until the bottom starts to firm, then us a spatula to gently lift one edge of the egg mix and roll it into a rough cylinder shape. Remove from the heat and set aside. Once cool, cut into small slices.
Heat the remaining olive oil in the frying pan over medium-high heat. Add the garlic and ginger, and cook, stirring, for 30 seconds, then add the cauliflower and broccoli and cook, stirring, for 4 minutes.
Add the spring onion, carrot and peas to the pan, and cook, stirring, for another 2 minutes. Add the prawns and sesame oil and cook for 2 more minutes. Drizzle with the remaining soy/tamari.
Divide the fried rice into two portions. Top with the egg and fried shallot to serve.
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