In preparation for a recent virtual cooking class for a beautiful local farm, my client asked me to submit a list of ideas that would be vetted by the registrants. I thought I’d keep things pretty veggie-centric, focusing on sheet pan suppers, which are still quite popular with most people. After all, what’s not appealing about getting dinner cooked all at once in one pan?

To bulk up my list, I thought I’d submit my Cauliflower-Vegetable Fried Rice, which I developed several years back when cauliflower rice was all the rage. To my surprise, that’s the recipe they chose. I thought people were done with cauliflower rice everything, but I was apparently wrong.

I hadn’t made this dish in quite a while, so I decided to retest the recipe to see what I thought about it and if it withstood the test of time. OK, there’s something you should know about me. My philosophy is that there’s always room for improvement and that nothing is ever perfect. And as my culinary journey continues, the more I learn, the more I grow and change. The same goes for recipes. Although I still thought the dish was pretty good, I made some updates, along with new a new method for reaching an improved texture and mouthfeel for the “rice.”

The class seemed pretty happy with the outcome, and for me, that says it all.

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Questions? I’m always here with answers.

Giving credit where credit is due: Fabulous food styling by Samantha Seneviratne, exquisite photography by Julia Gartland.

–Chef Diana