Low carb riced cauliflower side dish tossed with sautéed mushrooms and onions. Part of a perfect macro meal along with Pulled Sticky Date Brisket in Pan Juices and Herb-Roasted Colorful Carrots.

Directions

Prepare the Cauliflower Farfel

1. In a large frying pan, sauté onion in 1/2 tablespoon oil over low heat until golden brown. Remove onion from frying pan and set aside.

2. Add another 1/2 tablespoon oil and mushrooms and sauté. Remove from pot and combine with sautéed onion.

3. Add the last one tablespoon oil to the frying pan with the riced cauliflower. (If your frying pan is small, split the oil and “rice” into two batches.) Season with salt and garlic powder.

4. Cover and cook the cauliflower for three to four minutes, then uncover, stir, and cook until lightly browned.

5. Combine the cooked “rice” with onions and mushrooms.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

Recipe tags

Cauliflower Easy side dishes Full and free Full n free Healthy Macro meal Riced cauliflower Rorie weisberg Sauteed vegetables Sauteed veggies

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Frimi Levi

4 years ago

Mushroom substitute I do not like mushrooms. Do you suggest I leave it out? Or do you have something else you suggest I substitute?

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So}mouwmin

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Reply to Frimi Levi

4 years ago

If you don’t like mushrooms, in this recipe I think you can use any other vegetable that you do like. Zucchini? Eggplant? or you can just leave it out all together.

Caroline

1 year ago

Can’t you just mash the coliflower with a potato masher?

Esther Leah

Reply to Caroline

1 year ago

If you use frozen cauliflower, defrost and drain it. Dry it off and use a hand grater. Fresh cauliflower (checked of course), just grate it. I would think that mashing it would affect the texture. Just a suggestion.