Spicy Cauliflower 'Rice'/'Couscous' Serves 4 as a side dish
1 medium cauliflower
3-4 echalion shallots, sliced
1 chilli (red or green, big or small, depending on how spicy you like your food), thinly sliced/finely chopped
Thumb-sized piece of fresh ginger, peeled and finely chopped
2-4 garlic cloves (2 large/4 small) finely chopped, or use a garlic ress
coconut or sesame oil
soy sauce
A handful of chopped, fresh coriander
Cut the leaves off the cauliflower, and break it into small florets; rinse under the cold tap and drain
Blitz the florets in a processor until they're like rubble - till it looks like the size of pieces of rice or couscous. (You may need to do this in two lots, depending on the size of the cauliflower)
In a wok or large frying pan, melt a large dollop of coconut oil, or a decent splosh of sesame oil, (no idea of the exact quantity, but you need to be very generous here) and fry the shallots over a medium heat, with the garlic, ginger and the chilli
When softened, add the cauliflower and stir to coat with the oil. Cook gently for around 10 minutes, or until it's properly tender.
Season with salt and black pepper.
Just before serving, stir through some decent quality soy sauce (a brand like Kikkoman is perfect) and the coriander.
You can make this into a main dish as well, by adding leftover cooked meat.