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Caulifl ower ‘fried rice’
Smartpoints value per serve
SERVES 2 PREP 20 MINUTES COOKING TIME
10 MINUTES1 (1kg) caulifl ower, broken
intoflorets
1 tablespoon peanut oil
2 eggs, lightly beaten
24 green king prawns,
peeled, deveined, tails
intact
3 garlic cloves,
crushed
4 green shallots, thinly
sliced
1 x 58g extra-lean pork
sausage, thinly sliced
1 ½teaspoons ground turmeric
1 cup(120g) frozen peas, thawed
150gsnow peas, trimmed, sliced
diagonally
1 tablespoon soy sauce
1 long fresh red chilli, deseeded, fi nely
chopped1 Process caulifl ower in a food
processor, in batches, until it resembles
rice.
2 Heat half a teaspoon of oil in a wok
overhigh heat. Pour in half the egg,
swirling the wok to cover the pan.
Cookfor 1 minute or until set. Turn
ontoa clean board. Roll up tightly and
thinly slice. Repeat with another half
teaspoon of oil and the remaining egg.
3 Heat 1 teaspoon of remaining oil
in the wok over high heat. Stir-fry
prawns, garlic and half the shallot
(white parts) for 3 minutes or until
prawns change colour.
4 Heat remaining oil in wok over high
heat.Stir-fry sausage for 1 minute or
untilcrisp. Add caulifl ower, turmeric,
peasand snow peas, and stir-fry for
3 minutes or until warmed through.
Return half the prawn mixture to the
wokwith soy sauce and stir-fry until
hot.Serve topped with remaining
prawn mixture, omelette, chilli and
remaining shallot (green parts).
Thisrecipe is dairy free.Serve with 0 smart points value
steamed asian gree ns.“What I love about WW is that I can go to any social
function I want. I can eat out at restaurants; my
boyfriend and I don’t have to think hard about whether
we should go out for sushi. I have so much freedom that
most people don’t even know I’m a WW member. I
usually look up the menu before going out to eat so I
know what I’m going to order and how it will work into
my day. I blend in, and I love that about the program!”- Katie lost 4kg
Eating out is easy too!
2PHOTOGRAPHY JOHN PAUL URIZAR. STYLING MICHELE CRANSTON. PHOTO CHEF NICK BANBURY.