Cook your meat first in a pan. I used a salty-garlicky sausage link called longganisa in the Philippines. This sausage gives out a lot of drippings that will definitely make the cauli rice tasty. Another good option is bacon or prosciutto.
Romove your meat from pan and ser aside. Lower the heat, saut the onions then add the garlic.
Roughly chop your meat and add to the pan. Saut with the onions and garlic.
How to prep the cauliflower: wash and dry it well using a towel. Cut into florets. Separate the stalks and remove the non-edible green leaves of course. You can use the stalks connected to the flower heads, just make sure to mince well. I used a chopper/mincer machine this time, faster! After mincing, let it air dry or squeeze through with a paper towel. We need to dry it or else it will become mushy after cooking.
Add portion by portion to your pan with the garlic-onion-meat. Season with salt and pepper. I added butter when the drippings were absorbed fully, and started looking dry. Keep mixing until everything is cooked.
Garnish with a sunny side up or scrambled egg strips. Garnish with parsely or green onions on top. I used bell pepper, it's what I had in the fridge.
Flavored Cauli Rice- I tried a Nasi Goreng paste. Normally it's used on rice, but it worked well with the cauli rice too. Just add a small amount, mix well.
