300g cauliflower heads, separated into florets
30g chicken mince
60g small raw prawns, shelled and deveined
1 egg, whisked
1 tbsp olive oil
1 tbsp coconut oil
1 garlic cloves, finely chopped
1 spring onion, finely sliced
30g shitake mushrooms, sliced
1 1/2 cm knob ginger, finely grated
2 pieces asparagus, chopped
1 small carrot, chopped
1 tbsp soy sauce
1 handful of bean sprouts
1 small red chilli, finely sliced (optional)
1 tbsp flat-leaf parsley, chopped
Sea salt and freshly ground pepper
Fish sauce to serve (optional)
Pulse the cauliflower in a food processor until it resembles rice. Set aside.
Heat a large pot or wok and sauté half the onion and garlic in olive oil, then add the chicken mince.
Stir fry for approximately 5 minutes or until done, occasionally giving it a stir to separate the meat. Add prawns and cook until it has become opaque and firm. Remove from pan, set aside.
Tip the eggs into the same pot or wok, let it set for a minute then scramble, stirring quickly so the eggs are not overcooked and resembles the size of the cooked mince. Remove from pan and add to the mince mix.
Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the ginger and mushrooms and cook for another 3 minutes. Add the carrots and asparagus, cover and cook for 1 minute. Add the cauliflower and cook for 2-3 minutes, or until tender. Add the chicken, egg, soy sauce, bean sprouts, spring onion, chilli and herbs. Season with salt and pepper to taste and cook for 2 more minutes, or until everything is heated through and well combined.