Makes 6 cups
Jade likes to have fancy Chinese food for special occasions, which turns out to be simply fried rice. Yet, for a recipe in Edible, our standard is as close to 100% locally grown ingredients as possible. As a result, in our search for a rice substitute (because it is not grown locally), we discovered a new use for cauliflower: pulverize it in a food processor and then sauté. And Jade likes it — kind of. She still prefers rice.
Cooking with kids tips: Carrots are difficult for kids to cut. One solution is to steam whole carrots for 3 – 5 minutes, then let cool for 5 minutes. As kids age, they can help with sautéing — just tell them to stir and stir and stir (risotto dishes are well-suited to this task).
One head cauliflower
3 Tbsp. olive oil
2 carrots, sliced
1 cup peas, lightly steamed
1 cup corn, cut off the cob
1 cup edamame
2 Tbsp. soy sauce
Wash and trim the cauliflower, and cut into large florets. Place in colander, rinse, and drain well. Use a food processor or a grater to finely chop until cauliflower is the size of rice grains. Heat a large skillet over high heat and add 1 tablespoon of olive oil. When oil is warm, sauté 1/3 of the cauliflower in oil for about 5 minutes or until softened and lightly browned. Season with salt and pepper. Repeat with the remaining cauliflower.
Separately steam the other vegetables until slightly tender but still crisp. Combine the diced vegetables with cauliflower “rice.” Serve 1 cup per person and top with 1 teaspoon of soy sauce.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.