Tonight I (Alex) wanted to try make something new so I made cauliflower rice with a shrimp topping, based on a recipe from Cooking Light magazine by Adam Hickman (Thanks Adam).  It’s really fun and simple to make: first you clean and chop fresh cauliflower, then you whiz it in the food processor until it’s finely ground.  The texture is more like couscous than rice, but everyone calls it rice.

For the shrimp/egg topping: First you saute shrimp in some sesame oil for about 3 minutes and then take the shrimp out of the pan.  Second you beat 4 eggs together and cook them in a little more sesame oil for about 2 minutes — letting them set in a thin layer.  You remove the egg and cut into 1/2 inch pieces (essentially thin scrambled eggs).  Third, you add chopped green onions and the cauliflower rice to the pan with more sesame oil and cook till light brown.   Finally you mix the shrimp & eggs back into the onion-cauliflower rice and plate it with a few more chopped green onions (I saved the green tops for the garnish) on top and it is ready!!!!!!!  The final dish looked delicious but we all agreed it needed more flavor.  Next time we might add actual toasted sesame seeds or some sort of nut? or more salt (maybe because it was from Cooking Light it was healthier than we usually eat:). Mom suggested added bean sprouts but Max and I aren’t convinced about that.