Cauliflower rice bowls with crispy chilli eggs
My favourite new way to make cauliflower rice is to simply grate it on a trusty box grater. No need to drag out the food processor every time. It’s one of those things I wish I’d discovered sooner. It’s so easy that I now make it much more often.
Cauliflower rice bowls
2 Tbsp extra virgin olive oil 2 cloves garlic, sliced
2 Tbsp oregano leaves
1kg cauliflower, grated sea salt and cracked black pepper 200g baby spinach leaves
Crispy chilli eggs
1 Tbsp extra virgin olive oil 2 large red chillies, chopped 1 green onion (scallion), chopped 4 eggs
Method
To make the cauliflower rice bowls Heat a large frying pan over high heat. Add the oil, garlic and oregano and cook for 1 minute. Add the cauliflower, salt and pepper and cook, stirring, for 5 minutes or until cauliflower is soft. Stir through baby spinach.
To make the crispy chilli eggs
Heat a medium frying pan over high heat.
Add the oil, chilli and onion and cook for 1 minute. Break the eggs into the pan and cook for 1 minute. Reduce temperature to low and cover pan. Cook for 2 minutes or until the eggs are cooked to your liking.
To serve
Place the cauliflower rice mixture into bowls and top with a chilli egg.