PHOTOGRAPHY Dios Vincoy Jr
Cauliflower fried “rice”
By Tan Hsueh Yun, food editor at The Straits Times
1 cauliflower (1-1.2kg)
2 tsp cooking oil, divided
1 medium carrot (about 300g), peeled and diced into 0.5cm cubes
250g corn kernels
2-3 cloves garlic, finely chopped
2-3 stalks spring onions, white and green parts separated and chopped
300g prawns, shells and veins removed
1/4 tsp salt
2 lap cheong (preserved Chinese sausages)
Light soya sauce or salt to taste
2 tsp sesame oil
1. Preheat oven to 180 deg C. Line a large baking tray with baking paper.
2. Separate the cauliflower into florets, cut the central stem into chunks. Place on the baking tray. Toss with the 1 tsp of oil and roast for 20min. Prepare the other ingredients in the meantime. When the cauliflower is ready, remove from the oven and set aside to cool.
3. Rub the salt over the prawns and set aside in a small bowl.
4. Slice the lap cheong into quarters lengthwise and into 0.5cm-thick slices crosswise. Set aside in a bowl.
5. Place half the cauliflower into a food processor and pulse, until it is cut up into small bits. This will take 10 to 12 pulses. Scoop out into a large bowl. Pulse the other half of the cauliflower, add to the bowl and set aside.
6. Place a large wok or frying pan over medium flame and heat the remaining 1 tsp oil. Add the carrots and stir-fry for 30 seconds. Add the corn kernels and stir-fry another 30 seconds. Cover the wok or pan, turn heat down to a medium-low heat and cook for 2min.
7. Turn heat up to medium again, add the garlic and the white part of the spring onions and stir-fry about 30 seconds until fragrant. Add the prawns and stir-fry until they turn pink and are just cooked. Scoop the vegetables and prawns into a bowl and set aside.
8. Add the lap cheong into the pan and stir-fry until some of the oil renders from the sausages. Pour in the cauliflower and stir-fry for 2min. Add the carrot, corn and prawn mixture and stir-fry until all the ingredients are well mixed.
9. Add the soya sauce or salt to taste. Add the sesame oil and mix well. Toss the green part of the spring onions through the dish. Serve warm.
This story was originally published in Sunday Life!, June 7 2015.