Cauliflower goreng

This cauliflower rice with wonderful Indonesian flavours is sure to be popular with your whānua.

Cauliflower goreng


Serves 4

Cauliflower rice
4 Tbsp canola oil
4 cups cauliflower rice
4 tsp soy sauce
4 spring onions, trimmed and finely sliced

1 small onion, finely chopped
2 cloves garlic, peeled and finely chopped
1 large red chilli, deseeded, finely chopped
2 Tbsp soy sauce
2 Tbsp canola oil

4 soft poached eggs
sliced cucumber and tomatoes
lightly blanched vegetables, e.g. bok choy
1 large red chilli, deseeded, finely sliced, to garnish
16-20 shrimps, defrosted


Prepare all ingredients.
Make paste.
Heat oil in a frying pan. Add paste, cauliflower rice, soy sauce and spring onions and mix.
Place in serving bowls, and top with a poached egg, cucumber, tomatoes, bok choy and shrimps.
Scatter over the sliced chilli.