Tweaked from traditional fare
If you’ve done the typical early 20’s backpacking trek through South East Asia, chances are you’ve noshed on your fare share of Nasi Goreng. It’s a pretty simple meal – the basis of it being pretty much egg and rice – but it’s made a thousand different ways.
We’re counting that up to a thousand-and-one ways with this version that swaps in cauliflower ‘rice’ for the other starchy white stuff.
Cauliflower’s stark white is in sharp contrast to the deep green that we normally associate with the healthiest foods. But don’t be fooled by cauli’s pale complexion – this cruciferous veggie contains a huge array of vitamins (strangely, vitamins C and K in particular!), minerals and antioxidants.
Tip: We recommend trying nasi goreng both ways – go rice one day and cauliflower the next!
Ingredients
1 Tbsp olive oil
3 organic eggs, beaten
1 onion, chopped
1 leek thinly sliced (make sure to compost the darker green bit/top of the leek)
½ bunch cilantro (wash and separate leaves from stems – save the stems!)
½ red pepper, thinly sliced
1 tsp ground cumin
1 tsp ground coriander
3 cups fresh greens coarsely chopped
¼ cup tamari or soy sauce
2 Tbsp coconut sugar
Fish sauce
¼ tsp salt
1 heaping tsp sambal oelek (or other hot sauce)
Method
2. Turn heat down to minimum and add the cauliflower to the mix (which you’ve already chopped or pulsed in the food processor into grain-sized pieces), tamari, coconut sugar, stirring to combine. Remove from heat… almost done.
3. Fry the eggs as the very last step. Heat oil in the pan, crack the eggs in, add some chopped chiles and
cilantro on top. I like to leave the yolks a little runny – but cook ‘em to your taste.
4. To serve it up fancy, scoop your cauliflower mix into a bowl, press gently so it sticks, and then reverse onto the plate. Gently pull off the bowl and you should have a neat little stack. Slip your egg on top and add some more cilantro leaves, chiles, and hot sauce (like sriracha) on top.
