Solo: Vietnamese Cauliflower Rice

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Solo: Vietnamese Cauliflower Rice

A healthy mix of broccoli, carrots and sliced chipolata sausages, mixed in a stir fried cauliflower "egg rice" and finished with a delicious Vietnamese Nước Chấm Sauce.

Ingredients to serve 1

  • ¼ head x cauliflower – grate coarsely
  • 1 x radish – peel and chop
  • ¼ x onion – peel and chop
  • 1 clove x garlic – crush, peel and chop
  • ¼ head x broccoli – cut into small florets
  • 125g x chipolata pork sausages
  • ½ x egg – beat lightly (from your pantry)
  • 1 stalk x spring onion – cut off ends
  • 3g x fresh coriander - chop
  • ½ x lime – halve and juice
  • ⅛ tsp x fish sauce
  • 1 tbsp x sesame oil
  • ¾ tbsp x soy sauce
  • ½ tsp x chili flakes – use to taste
  • ¼ tsp x xylitol
  • olive oil, salt (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above. Grate the rind of the lime on the fine side of a box grater (to create lime zest) and then halve and juice.

Step 2

Vietnamese Sauce: Add the following ingredients to a bowl: lime juice, lime zest, fish sauce, sesame oil, soy sauce, chilli flakes, honey and HALF the garlic. Mix well and set aside.

Step 3

Sausages: Heat a few generous glugs of olive oil in a frying pan on medium heat. Add the chipolata sausages and pan fry for 15 minutes, turning often until they are brown all over. Remove from stove and slice diagonally. Keep the pan (with the oil) to cook the cauliflower later.

Step 4

Veggies: Heat a few glugs of olive oil in another large frying pan over medium heat. Add the onions, radishes and the other HALF of the garlic. Stir fry for 4 minutes. Add broccoli florets and sliced chipolata sausages and HALF the Vietnamese Sauce. Cook for another 3 or 4 minutes, tossing the ingredients often.

Step 5

Cauliflower Rice: Put the pan you cooked the sausages in back on the stove over high heat and – when hot – add the grated cauliflower. Stir fry on high heat for about 5 minutes until lightly brown. Make sure your pan is big enough and keep the heat high so that the cauliflower doesn’t steam/become soggy. Add a little salt (just a little – as the Vietnamese Sauce will be added later and it’s quite salty too). When done, make a well in to the centre of the cauliflower and add the beaten egg. Stir the egg until it starts to set but is still wet. Then quickly mix the egg through the cauliflower until the egg is cooked and you have fluffy bits of egg throughout.

Step 6

To serve, combine the veggie and cauliflower mixtures. Add the spring onions and fresh coriander. Toss gently to mix. Add the rest of the Vietnamese Sauce.