~Time: 20 mins ~Level: SUPER easy ~Budget: medium.
Did you know that cauliflower rice has been around for centuries? While it's recently gained popularity as a low-carb alternative to traditional rice, its origins can be traced back to the Mediterranean and Middle Eastern regions, where it has been a staple in dishes for generations.
In fact, the concept of using cauliflower as a rice substitute dates back to the 16th century in India, where it was known as "gobi keema" or minced cauliflower. Over time, this culinary tradition spread to other parts of the world, evolving into the cauliflower rice we know today.
What's fascinating is how this simple yet versatile ingredient has become a global phenomenon, embraced by people from various culinary backgrounds seeking healthier alternatives or creative ways to incorporate more vegetables into their diets. From stir-fries in Asia to grain-free pilafs in the West, cauliflower rice has truly transcended cultural boundaries to become a beloved kitchen staple worldwide.
This super easy and super fast recipe is a great go-to when you don't have much time but still want to put a healthy and delicious dish on the table.
Cauliflower Rice with Pancetta, Asparagus and Poached Eggs
Ingredients
1 cauliflower, cut into chunks
4 eggs
4 tbsp vinegar
2 tbsp olive oil
½ red onion, finely chopped
250g green asparagus, cut into 3cm pieces
200g prosciutto, sliced in thin strips
2 tbsp chopped or sliced almonds
salt and pepper
½ tsp red chili flakes
50g parmesan flakes
Method
Place the raw cauliflower in a food processor or blender and mix until broken down into little pieces the size of rice grains, set aside.
Then you can poach the eggs. Do this by bring water to boil in a small pot, then adding a tablespoon of vinegar. Break an egg open in a cup and have it ready next to your pot. Once the water boils, use a fork to make a little whirlpool in the middle of the pot and pour the egg in the middle of it. This way the white will form a pocket around the yolk. After 1 minute, fish the egg out of the water with a skimming ladle, and put on a plate. Do the same with the other eggs and set aside.
In a large pan, heat the olive oil and glaze the onion. Add the asparagus and fry for 5-10 minutes, until al dente. The frying time will depend on the thickness of the asparagus. Then add the prosciutto fry for 1 minute. Lastly add the cauliflower rice, season with salt, pepper and chili flakes.
Scoop the cauliflower rice mixture onto plates or bowls, and place a poached egg on top of each serving. Sprinkle with chili flakes, chopped almonds and/or parmesan flakes.
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