I’m glad one more head of cauliflower showed up because I realize I wanted to do something with cauliflower rice. This is a recipe from Martha Stewart. I’m making this one because we have those sugar snap peas in our box today. At least, I think they’re sugar snap peas. They were definitely sweet – the peas were delicious – but the pods of the few I nibbled on were a little tough, so not quite “eat out of hand” but cut into 1/4-inch slices on the diagonal, they’ll be perfect in this dish in place of the frozen peas. And use some green onion instead of a yellow onion. (I’ve also been known to cut the cauliflower into rough florets and throw it in the food processor and pulse quickly to make tiny pieces when I just wasn’t in the mood to slice, slice, slice.)
Ingredients:
1 head cauliflower (1 1/4 pounds), cored, broken into pieces (about 5 1/2 cups) 2 tablespoons plus 2 teaspoons safflower oil 3 large eggs Coarse salt and freshly ground pepper 3 carrots, peeled and diced (1 cup) 1 yellow onion, chopped (1 cup) 3 cloves garlic, minced (1 tablespoon) 1 tablespoon minced ginger (from a 1-inch piece) 1 tablespoon sambal oelek 1 cup frozen peas, thawed 1/4 cup low-sodium soy sauce Pulse cauliflower florets in 2 batches a food processor until finely chopped, but not pureed, about 6 quick pulses (4 cups chopped cauliflower).
Preparation:
Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture to pan and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
Add 2 tablespoons oil, carrots, and onion to pan; cook 2 to 3 minutes until softened and beginning to brown. Add garlic, ginger, and sambal oelek; cook stirring until fragrant, 1 minute. Add cauliflower; cook stirring occasionally and scraping the bottom of the pan, until just barely tender, 2 minutes. Remove from pan to a large bowl; add back eggs. Stir in peas and soy sauce. Season with salt and pepper.