Ingredients
1 whole cauliflower ( try to pick a large one )
1 chopped red bell pepper
1 packet of baby corn
1 packet of mushrooms
3 spring onions
1 tablespoon of soy sauce
6-7 pods of chopped garlic
salt and pepper to taste
Method
1. Cut off all the leaves and the stem of the cauliflower and chop it up into smaller pieces. Wash thoroughly in case of any dirt or worms.
2. Add the cauliflower bits in batches into your food processor or a dry grinder. Blitz till they become crumbly. Do not add any water at all to the cauliflower this is a dry grind or else it will be a disaster.
3. Once you have the cauliflower into this fine crumbly rice or cous cous like texture leave it aside and chop all the other vegetables and ingredients.
4. Heat some oil in a pan or wok and add the cauliflower so you can cook/roast it for about 5-7 minutes. Keep stirring. The cauliflower won’t take very long to cook.
5. Add the chopped garlic and let it cook a bit, then add the spring onions, the whites and some of the greens, keep some greens to garnish later and mix it all together.
6. To this add the peppers and baby corn. Sprinkle a little salt n pepper on the peppers and baby corn to season them. Mix all the ingredients and cauliflower together.
7. Add the mushrooms and again season them with salt n pepper before they cook. Once they cook and start to release their water mix it into the other ingredients. The reason we season the ingredients separately first is because we don’t add salt to the cauliflower as eventually we will add the soy sauce that has plenty of salt but the vegetables will not catch the flavour so we need to season them slightly.
8. Mix everything together and lastly add the soy sauce. As mention since we’ve added the soy sauce there is no need to add extra salt but if you taste it and feel you need to please go right ahead.
9 Once it’s all mixed together, garnish with the leftover spring onions, serve hot.