Roasted Nasi Lemak Inspired Cauliflower Rice

Ingredients

• 1 large head Cauliflower
• 2 tbsp Coconut Oil
• 2 each Pandan Leaves
• 2 tbsp Sambal
• 1/4 cup Anchovies
• 1/4 cup Peanuts
• 1 each Cucumber
• 4 each Eggs

Instructions

1. 1Preheat your oven to 400°F (200°C). Prepare the 1 large head of cauliflower by pulsing it in a food processor until it resembles small grains of rice.
2. 2In a large bowl, toss the processed cauliflower with the 2 tbsp coconut oil and the 2 pandan leaves until well combined. Spread the mixture evenly in a single layer on a large baking sheet.
3. 3Roast the cauliflower mixture in the preheated oven for 25-30 minutes, stirring the cauliflower occasionally (about every 10 minutes), until it is tender and has started to turn slightly browned at the edges.
4. 4While the cauliflower roasts, prepare the toppings. In a medium skillet over medium heat, fry the 1/4 cup of anchovies for 3-5 minutes until they are crispy and golden brown. Remove the anchovies from the skillet and set them aside. In the same skillet, roast the 1/4 cup of peanuts over medium heat for 5-7 minutes, stirring frequently, until they are lightly browned and fragrant. Remove the peanuts and set them aside.
5. 5Slice the 1 cucumber thinly into rounds. In the same skillet, fry the 4 eggs over medium heat to your desired doneness, such as with a firm white and a runny yolk, or fully cooked through.
6. 6To serve, divide the roasted cauliflower rice among 4 plates. Top each portion with the 2 tbsp sambal, the crispy 1/4 cup anchovies, the roasted 1/4 cup peanuts, the thinly sliced 1 cucumber, and one of the 4 fried eggs.

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