Originally Posted by eastshores
@Hayden Really interesting dish, so there is not actually any rice in the dish right? I have some cauliflower that is ready to harvest in my garden, might have to try this out!
No rice at all! Below is a rough guide as to what I used/did, hope it helps (and apologies if it's difficult to follow...just quickly typed it up in my lunch break!)
The important thing to remember is to not cook the cauliflower for too long, else you'll end up with a watery mess, so do everything as quickly as possible whilst still managing to cook the mushrooms sufficiently.
1 whole head cauliflower (medium-large), cut into manageable florets
1/2 large brown onion (or 1x small onion?)
2 eggs, whisked
2 Tbs oil (include some sesame oil)
2 Tbs coconut aminos (or soy, whatever tickles your pickle)
1 Tbs mirin
1 Tbs sake
1/2 tsp stock powder (not liquid - you do not want liquid!)
1/2 tsp salt
3/4 cup spring onions/scallions, sliced <5mm thick
assortment of mixed mushrooms, torn/cut to bite-size pieces
- Blitz the cauliflower in smaller batches in your food processor. I've tried both the grater attachment and the blades attachment - I find the size consistency is significantly better with the blades. You want to achieve a size similar to that of rice grains. You've got the food processor out, so you may as well blitz the onion as well.
- Mix the cauliflower/onion/salt together. I added in the white portions of the spring onions too, sliced length-ways.
- Heat oil in a wok, throw in the cauliflower, give it a good stir to get it coated with the oil, then add in the soy/mirin/sake/stock powder and give it another good stir before adding in the mushrooms and 3/4 cup spring onions and stirring once more.
- Let the mushrooms cook a bit, perhaps a couple minutes (not long - remember you don't want to cook the cauliflower for too long!).
- Pour in the whisked eggs, then mix through and get everything nicely coated. This, for me, improves the texture of the "rice". (You can probably do this before you add in the mushrooms - up to you)
Boom, done, time to serve.
The roasted enoki is literally just enoki separated into individual strands with a good coating of olive oil, roasted in the oven at 150degC (fan-forced) for 30 minutes spread in a thin layer on a lined baking tray. No seasoning.
Edited by Hayden - 2/23/15 at 12:01am