1 1/2 cauliflower heads (about 1kg), separated into florets
4 slices bacon or ham, diced
2 tbspcoconut oil
1 onion, finely chopped
2 clovesgarlic, finely chopped
200 gsmall raw prawns, shelled and deveined
100 gshiitake or oyster mushrooms, sliced
2.5 cmpiece of ginger, finely grated
100 gokra, sliced
100 gbrussels sprouts
4 eggs, whisked
1 handful of bean sprouts
2 spring onions, finely sliced
2 tbspchopped coriander leaves
2 tbspchopped flat-leaf parsley leaves
1 tbspchopped mint leaves
Pulse the cauliflower in a food processor until it resembles rice.
In a large frying pan or wok, fry the bacon over high heat until crispy. Remove and set aside.
Heat the coconut oil in the pan over high heat, add the onion and garlic and cook for a few minutes, or until softened. Stir in the prawns, mushrooms and ginger and cook for another few minutes.
Add the okra and brussels sprouts and cook for 1 minute. Add the cauliflower and cook for 2–3 minutes, or until tender. Add bacon, egg, tamari, sprouts, spring onion, herbs and some salt and pepper and cook for 2 minutes, or until everything is heated through and well combined.
Serve with a splash of fish sauce and kimchi (Korean fermented cabbage), if desired.