Sluttishly Vegetarian: Egg-Fried Cauliflower 'Rice'

I know - the 'rice' in inverted commas in the title looks ominous, doesn't it? Let's get it out of the way: it's not actual rice. It's made from cauliflower. But wait a minute: don't roll your eyes, I've not gone all health-freak Gwyneth Paltrow on you. I don't even LIKE cauliflower (unless you're serving cauliflower poppers), but this tastes nothing like it. It's like a lighter version of rice, carb-free and gluten-free, mild and easy to make.

I've added tofu, egg and spices to mine, but you could use to replace rice in any dish. Try it with a prawn stir-fry, alongside a curry or stew, or in tabbouleh.

Egg-fried cauliflower 'rice' (serves 2)
You will need:

• 2/3 of a head of cauliflower
• 2 tbsp sesame oil
• 1 clove of garlic, crushed
• 1 small onion, chopped
• 1 chilli, finely chopped
• 200g tofu, chopped (or use a box of Cauldron marinated tofu pieces)
• 2 tsp soy sauce
• 1 large egg, beaten
• Small handful of coriander, chopped

Make it!

1. Start by grating the cauliflower, using either a box grater or the grater attachment on your food processor. If you use the normal S-shaped blade, you'll overwork the cauliflower and it'll release too much water, turning it into pulp rather than fine grains.
2. Heat the sesame oil in a saucepan over a medium heat. Fry the garlic briefly, then add the onion and chilli and cook until the onion is soft. Throw in the tofu and fry until crispy.
3. Add the soy sauce and cauliflower rice. Stir the cauliflower well so it picks up all the flavours in the pan. 
4. After a few minutes, make a well in the middle of your saucepan and tip in the egg. Leave to cook until it sets, then chop it up with a spatula and mix it through the dish.
5. Top with the coriander, then serve.