Superfood Fo Fried Rice
Sometimes a little “faux” turns out to be a win win especially when it comes to affairs of the heart, as in heart health. In this Superfood “Fo Fried Rice” made in the Edible Garden at the Atlanta Botanical Garden this weekend, we did a little play on words when creating this delicious cauliflower version of fried rice. First of all, there is no rice involved except the word “rice” as in”ricing’ of the cauliflower, otherwise known as chopping or mincing. Call it what you like but the food processor and the shredding blade are pretty handy for creating these small and tiny bits of cauliflower along with the shredded purple cabbage and carrots. Kale is finely chopped by hand to match our Superfood components for this dish. Together with a few seasonings and a quick saute of ingredients, you can create this easy to eat and easy to love dish any night of the week.
Superfoood “Fo Fried Rice” Cauliflower
1 head cauliflower, “riced” or finely chopped
2 tablespoons avocado oil*
1 shallot, julienne
2 cloves fresh garlic, chopped
1 cup shredded red cabbage
1 cup shredded carrots
2 cups finely chopped kale, stems removed
2 teaspoons toasted sesame oil*
½ teaspoon sea salt
Fresh cracked black pepper to taste
½ teaspoon cayenne pepper (optional)
Using the shredding disc of a food processor, feed the cauliflower through the tube to finely chop.
In large sauté pan, heat avocado oil on medium high. Add shallots and sauté for about 3 minutes before adding “riced” cauliflower and garlic. Stir, cover and cook for about 3 minutes then add shredded cabbage, carrots and kale and cook for additional 3 minutes. Season with toasted sesame oil, sea salt and pepper to taste.
Recipe by Edible Garden Chef Megan McCarthy
*Chosen Foods Avocado Oil and Chosen Foods Toasted Sesame Oil
