Cauliflower Fried Rice

½ medium cauliflower, cored, coarsely chopped (about 480g)

2 extra-large eggs

2 tablespoon canola oil, divided

1 tablespoon sesame oil

100g snow peas, trimmed, thinly sliced lengthways

1 carrot, peeled, thinly sliced

5 spring onions, thinly sliced, white and pale green parts separated from dark green parts

1 tablespoon finely grated ginger

2 garlic cloves, crushed

2 tablespoon salt-reduced soy sauce

½ cup (75g) unsalted roasted cashews, coarsely chopped

Chop the cauliflower finely, but don’t worry too much if there’s some larger pieces. Transfer to a bowl. Repeat with the remaining cauliflower (you’ll need 4 cups of cauliflower rice).

Using a fork, whisk eggs in a bowl. Heat a large non-stick frying pan or wok over high heat. Add 1 tbs canola oil and egg. Cook for 30 secs or until almost set. Continue cooking, turning the egg and breaking into pieces, until cooked through. Transfer to a plate. Chop.

Add sesame oil and remaining canola oil to the pan or wok. Add the snow peas, carrot, white and pale green parts of the spring onions, ginger and garlic. Stir-fry for 1½ mins. Stir in the cauliflower rice and soy sauce. Cook, stirring often, for 2 mins or until cauliflower is heated through.

Remove the pan or wok from heat and fold in the egg, dark green parts of the spring onions and cashews.