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