to garnish - sliced red chillicoriander, micro herbs, fried shallots
Make cauliflower rice - Wash and pat dry cauliflower with a paper towel. Remove the green leaves and woody bits of the stalk attached to the leaves. Break florets into a bowl/plate and try to include as much of the stalk as you can. Place cauliflower florets and stalks in the bowl of a food processor. Pulse the food processor 4-5 times to get coarse cauliflower rice. Remove to a bowl.
Heat a 24-27cm wok or frying pan on high heat.
Add oil. When it starts smoking (almost instantly), add ginger and carrot. Using a metal turner or wooden spatula, stir-fry the ginger and carrot for a minute.
Add snow peas, cabbage and peas. Stir-fry for another minute.
Add cauliflower rice, tamari, vinegar, Sriracha, white pepper and salt. Mix well. Cook for 3-4 minutes, stirring constantly to cook the rice evenly. At the end of 3-4 minutes the cauliflower will be al-dente (just cooked).
Remove from heat and stir through the spring onion. Serve hot with garnishes.
Cabbage - I use drumhead cabbage for this recipe. This cabbage holds its shape well and retains a slight crunch after a quick stir-fry unlike other cabbages that wilt very quickly.
Chopping - It is important to chop and dice vegetables finely to compliment the small grains of cauliflower. Finely diced/chopped veggies will also cook faster and feel perfectly cooked when you take a mouthful.
Storage - Cauliflower fried rice will keep well in the fridge for up to 2 days in an air-tight container. It will freeze well in the freezer for up to two weeks.
Non-Vegan Options - You can bulk it up by scrambling an egg or two through it and adding prawns/tofu/diced chicken with the veggies during stir-frying.
Sea Salt Flakes - I always add sea-salt flakes. They are less salty and bigger in size to table salt which means I add less when using teaspoons-tablespoons.