Cauliflower Stir Fry (LC)
Ingredients
- 1 cauliflower (small chunks or blended into rice)
- 2 tsp olive oil
- 2 carrots, diced
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp paprika
- 2 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- Black pepper to taste
- 6 tbsp sweetcorn
- 6 tbsp peas
- 4 eggs
To serve (per portion)
- 2 spring onions, sliced
- 1 tsp sesame seeds
- 1 tsp sriracha sauce (optional)
Instructions
Remove the leaves and core from the cauliflower, then cut into small chunks or blend into a rice-like texture.
Heat the olive oil in a pan over a medium heat. Add the cauliflower and carrots, cook for 4–5 minutes until softened.
Add the garlic powder, ginger powder, paprika, soy sauce and oyster sauce. Season with black pepper and cook for a further 1–2 minutes, then add the sweetcorn and peas.
Crack the eggs into a bowl, season with black pepper, and whisk until combined.
Push the vegetables to one side of the pan. Pour in the eggs and scramble until just cooked, then mix through the vegetables.
Taste test and adjust with a little extra soy sauce or oyster sauce if needed.
Remove from the heat and divide into portions. Top with spring onions, sesame seeds and a drizzle of sriracha if using.
Serve immediately.
Note: This recipe serves 2–3 depending on the size of your cauliflower. It can be stored in the fridge for up to 2 days. Reheat in a pan until hot. If the mixture feels watery, cook for a little longer to allow excess moisture to evaporate.