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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate the cauliflower, including the core You can use the grater attachment of a food processor or the medium holes on a box grater. Squeeze out as much water as you can with your hands. | 2. Melt butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles(1-2 minutes). Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower. | 3. Stir in the green onions and add salt and pepper to taste. With your eyes closed, you'd swear you were eating rice. | 4. VARIATION. | 5. For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce. | 6. Other options: add some curry powder, some grated lemon rind to go with fish, or some chilli powder. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		trimmed	-	-	-	-
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic clove	2		minced	-	-	-	-
salt pepper				-	-	-	-
green onion	2		sliced	38.34	8.1508	1.3774	0.6674

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.