You may be wondering, “What is cauliflower rice?” Well, it’s not actually rice, but you may have already guessed that. It’s simply cauliflower that’s been “riced” or grated to resemble rice. Cauliflower is an incredibly versatile ingredient, and this recipe is the perfect showcase for it. Chef Rosso’s technique for crisping and fluffing the rice makes the cauliflower really shine.
Cauliflower is part of the Brassicaceae family. Other family members include: broccoli, Brussel sprouts, kale and cabbage. It dates back to the 6th century B.C. It’s been grown in gardens around the world for centuries and comes in several different varieties.
Did you know that cauliflower comes in many different colors? While white is the most common, it also comes in orange, purple and green. The orange variety contains a much higher percentage of Vitamin A, while the purple contains anthocyanin’s, which is also found in red wine.
In addition to the crispy “rice” Chefs Plate provides our own Tangy Asian sauce we well as fresh vegetables and savory sausage. Vietnamese cuisine is known for its fresh flavors and vegetables. That is why the fresh taste of the cauliflower rice is such an excellent part of this dish. The flavours of the Chefs Plate Asian Sauce paired with the fresh sautéed vegetables and the delectable sausage make this an amazing plate of food.
In this recipe, you’ll be sautéing the cauliflower rice and then using a technique to add an egg while the “rice” is cook that makes it extremely fluffy. The Chefs Plate recipe card provides the step-by-step method for each part of the recipe. The end result is a beautiful meal that is healthy and delicious.