Last week I shared a simple cauliflower rice recipe with you all in my weekend round-up, and I've really been enjoying it as a light meal or with a fried egg for a hearty breakfast. You can make a pretty large batch, depending on the size of your cauliflower head, and it will keep in the refrigerator for a week. I'm not going to try to tweak the recipe that Michelle Tam included on her blog (linked below), because it doesn't need any tweaking. So, this recipe just shares some seasoning I like, which is a North American play on Nasi Ulam, the traditional Malaysian rice dish. (For a more authentic attempt at the flavors of Nasi Ulam, read about it here.)
Malaysian Cauliflower Rice
One batch of cauliflower rice, brilliantly described here
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh mint
1 teaspoon chopped fresh basil
2 scallions, thinly sliced
1/8 cup shredded unsweetened coconut
¼ cup cashews
salt to taste
Sambal olek and lime wedges for serving
In a dry pan over medium-high heat, toast the coconut and cashews, stirring constantly to avoid burning. Remove to a plate and set aside.
Wipe out the pan and make the cauliflower rice according to directions above. When it is cooked, stir in all the chopped herbs and scallions and continue to cook until fragrant, about one minute. Season with salt, stir in the coconut and cashews, and remove from heat. Serve hot or room temperature with Sambal olek and lime wedges on the side.