- 1 head of cauliflower (about 2 pounds), separated into florets (discard the stalk or use it in another recipe)
- 1⁄4 cup coconut oil
- 4 eggs, whisked
- 5 pork sausages
- 1 onion, finely chopped
- 1⁄2 red bell pepper, finely chopped
- 1 small red chile, seeded and finely chopped
- 1-inch piece of ginger, finely grated
- 2 garlic cloves, finely chopped
- 2 tablespoons tamari or coconut aminos*
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro leaves, plus extra leaves to serve
- Sea salt
- Freshly ground white pepper
- Black and white sesame seeds, toasted to serve
- Sriracha, for serving (optional)
How to make this recipe
Put the cauliflower in the bowl of a food processor and pulse until it resembles grains of rice. Set aside.
Melt 1 tablespoon of the coconut oil in a wok or large frying pan over medium-high heat. Pour in the whisked egg and tilt the pan so they cover the base. Cook until the egg is set, 3 minutes. Remove, slice into thin strips, and set aside.
Wipe the wok or pan clean with paper towel, then melt 1 tablespoon of the remaining coconut oil over high heat. Add the sausages and cook until lightly golden and half cooked through, 5 minutes. Remove the sausages from the pan and, when cool enough to handle, cut into bite-sized pieces. Set aside.
Melt the remaining coconut oil in the wok or pan over medium-high heat. Add the onion, bell pepper, chile, ginger, and garlic, and stir-fry until softened, 5 minutes. Stir in the chopped sausage and cook until the sausage is almost cooked through, 3 minutes. Add the cauliflower and cook until tender, 2–3 minutes. Add the egg strips, tamari or coconut aminos, green onion, cilantro, and salt and white pepper, and stir-fry until everything is heated through and well combined, 2 minutes.
Spoon onto a platter and serve with the extra cilantro leaves, a sprinkling of sesame seeds, and the Sriracha on the side, if using.