As I thought about dinner tonight, I remembered the cauliflower ’rice’ in the refrigerator; it needed to be eaten along with some homemade Malaysian sambal (chilli paste); it took only a minute to decide to make Asian Fried Cauliflower ‘Rice.’

Unlike the original, I processed cauliflower florets until it resembled rice. I sautéd an onion in a lidded non-stick ceramic pan (without oil) for about 10-15 minutes until the onions tasted sweet and soft. I added the cauliflower ‘rice’, julienned carrots, a generous spash of Redboat Fish Sauce and a spoonful of sambal paste. I cooked it uncovered for several minutes before adding frozen peas and chopped red peppers. When all the vegetables were cooked, it was ready to serve topped with fresh sliced scallions and sambal on the side.

The flavours brought back steamy afternoons in Kuala Lumpur sitting at a local food stall and ordering nasi goring (fried rice in Bahasa Malay). Malaysian smells, tastes and heat came back to me as if I were there. I could hear the rotation of the fan and feel hot air blowing against my skin. Our bodies remember the foods we love, enjoy, dislike and hate; food conjures memories, feelings and sensations from our past. The unique tapestry of our lives underpins every mouthful we consume!