Another bout of late night cooking resulted in Cauliflower “Rice” with peas, mushroom and eggplant. The hard work for this dish comes mainly in the prep work which involved alot of grating and dicing. But I guess it’s almost like a meditative process and can be relaxing in its own way.

To make the cauliflower rice, I grated the cauliflower into tiny bits. Then I minced shallots and garlic, diced the eggplant, and cut the big button mushrooms into thin slices.

Then I put the shallots and garlic in a pot to cook under a low fire for about three minutes to bring out their flavours. I then turned up the fire a little and put in the eggplant together with some soy sauce to season it. Cooked it for about two minutes and then added the cauliflower together with some vegetable stock. Cooked it for another minute and then I added the mushrooms and a bit more soy sauce and also some ground ginger for more flavour. Cooked for another two minutes and then added in the peas to cook for another two minutes. To finish it off, I added freshly ground black pepper and stirred it into the rice.

Surprisingly my improvised dish came out tasting pretty good! It’s a dish that people who want to avoid carbs can opt for. I’m definitely getting better with improvisational cooking I reckon!