Speaking of cauliflower…

Were we? Of course we were. That vegetable Americans love to hate.

I can’t get over how many ways I’ve found to use this wonderful vegetable the rest of the world understands. So flavorful. So simple to use. So misunderstood.

I’m out to demystify this white (usually) head of tasty goodness. This time with an Asian twist.

Cauliflower fried rice. My wonderful partner served it up the other night with an “empty-the-veggie-bin” stir fry, and to speak the real truth, I liked it better than rice.

You will too.

Cauliflower Fried Rice

1 medium head cauliflower, all green parts removed (2 1/2 cups cauliflower rice)

2 tablespoons toasted dark sesame-seed oil

1/2 medium onion, chopped medium

1 large carrot, cubed

2 garlic cloves, minced fine

1 cup frozen edamame

3/4 cup frozen peas

2 eggs, lightly beaten

4 tablespoons light soy sauce

6 green onions, minced

Preparation:

Shred the cauliflower with the large holes of a box grater or pulse in a food processor until the pieces resemble rice grains

Heat 1tablespoon sesame oil in a wok or large skillet over medium-low heat. Add the onion, garlic, and carrot and stir fry until fragrant, about 5 minutes. Add the cauliflower, edamame, peas, and remaining sesame oil to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.

Make a well in the middle, turn the heat down, and add he eggs. Stir gently and continuously until the eggs are fully cooked. Add the soy sauce and green onions, turn off the heat, toss to mix and serve immediately alone or with your favorite stir fry.

Note: for the last add of soy sauce, you could make a mixture of 1 tablespoon each soy sauce, sesame oil, honey, and oyster sauce for a slightly different, and most interesting flavor.