Ingredients:

  • 1 small head of cauliflower
  • 3 slices nitrite free, free range bacon
  • 2 large eggs
  • 3cm piece of fresh ginger
  • 1 small onion
  • 100g sliced mushrooms
  • 2 spring onions, sliced thinly
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons basil
  • 1 tablespoon fresh chopped mint
  • 1-2 tablespoons tamari
  • Celtic sea salt and fresh ground black pepper
  • Fish sauce

Method

  1. Chop cauliflower in food processor until it looks like rice
  2. Fried bacon in large fry pan over medium heat, until crispy. Then remove the bacon from the pan and put on a plate.
  3. Whisk the eggs in a small bowl with salt and pepper.
  4. Pour the eggs into the pan to make a thin omelette. Remove omelette, slice and set aside.
  5. Peel the ginger and finely grate
  6. Add the onions to the pan, cook over medium heat until softened. Add the mushrooms and stir fry until browned.
  7. Add the ginger, stir for 30 seconds
  8. Add the cauliflower. Put on lid. Lower heat to low and cook for 5 minutes.  Add the tamari, herbs and sliced omelette.
  9. Prior to serving, add the fried bacon