Serve it on the side
Serves 6, Prep 15 mins, Cook 15 mins
1 small head cauliflower (800g),
trimmed, chopped 200g packet streaky bacon
rashers 2 tblsps vegetable oil 2 eggs, lightly beaten 200g green beans, cut into
2cm lengths ¼ cup natural sliced almonds,
toasted 2 tblsps coarsely chopped
fresh parsley Teriyaki sauce, to serve
1 Process cauliflower, in two batches, in a food processor, until finely chopped. Remove. Cut bacon crossways into 1cm wide slices. 2 Heat 2 tsps of the oil in a large wok over a medium heat. Add eggs. Swirl to coat base of wok. Cook for about 1 minute, or until just set. Slide omelette out of wok onto a board. Roll up. Thickly slice. 3 Heat another 2 tsps of the oil in same hot wok. Add bacon. Stir-fry for about 1 minute, or until golden. Add beans. Stirfry for a further 1 minute, or until just tender. Remove.
4 Add remaining oil to hot wok with cauliflower. Stir-fry for about 4 minutes, or until light golden and tender. Return bacon and beans to wok with almonds, parsley and half the omelette. Stir-fry until combined and hot. Remove. 5 Top with remaining omelette. Serve with teriyaki sauce.