Garlicky Cauliflower Rice with Mustard Greens and Scallions | Christopher Kimball’s Milk Street

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Milk Street Recipe

Garlicky Cauliflower Rice with Mustard Greens and Scallions

35 minutes

Garlicky Cauliflower Rice with Mustard Greens and Scallions

The idea for this cauliflower rice comes from sinangag, or Filipino garlic fried rice. We add peppery mustard greens and a generous amount of scallions to ratchet up the flavors and give the dish vibrant color. The garlic in classic sinangag is chopped and fried until toasty and brown, but here we slice the cloves so they fry up into crisp garlic chips; we also cook minced garlic with the greens. Pass on store-bought cauliflower rice; we’ve tried both frozen and fresh but neither is nearly as good as homemade. Fortunately, making your own in a food processor is easy. To turn this into a light main, serve it topped with runny-yolked fried eggs.

4 to 6

Servings

Tip

Don’t overbrown the sliced garlic or it will taste bitter and burnt. Cook it over medium heat, no higher, just until golden brown and take the skillet off the burner when transferring the garlic to a plate.

35 minutes

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