Speedy caulie rice
KIMCHI CAULIFLOWER FRIED RICE
1 small cauliflower
2tbsp olive oil
2tsp toasted sesame oil
1 small bunch of kale, central ribs removed, leaves sliced into ribbons 2 spring onions, thinly sliced
2tbsp freshly chopped coriander, plus extra leaves to garnish (optional) 3tbsp dark or light soy sauce
2 fried eggs and finely chopped red chilli, to serve
1. Cut the cauliflower into small florets, then pulse in a food processor until the pieces are the size of couscous.
2. Heat the olive and sesame oils in a large frying pan over a high heat. Add the kale and cauliflower rice and saute for three to five minutes until the kale is wilted and the cauliflower rice is beginning to brown. Mix in the spring onions, kimchi, chopped coriander and soy sauce.
3. Divide between two warmed plates and serve with a fried egg each on top, a sprinkle of red chilli, and some extra coriander leaves, if you wish.