When trying to lighten up my meals to create a better balance between proteins, fats, fibers, and carbs. I still want to have variety of taste, color and texture on my plate! That's what I love about this dish--it has the look and feel of farfel without the high carb load! I make a huge batch of this for shabbos and use it as leftovers under shishkabobs, pepper steak, or chicken and broccoli stir fry.
"Faux" Farfel - Cauliflower Farfel
- Cooking and Prep: 45 m
- Serves: 4
Prepare the Vegetables
Sauté onion over low flame until golden brown. Remove onion from frying pan and place in large bowl.
Add mushrooms to frying pan, cover, and cook for a few minutes, until some liquid is released. Uncover and saute until all the water cooks out.
Combine mushrooms with onions and set aside.
Prepare the Cauliflower
In a food processor, fitted with the S blade, "rice" the cauliflower: add small amounts of cauliflower at a time and pulse just until the pieces resemble farfel-sized chunks.
Heat more oil in the frying pan. Add riced cauliflower in batches. Cook each batch, covered, for four to five minutes, then uncover and cook until lightly browned, stirring every few minutes.
After all the batches are done, combine "farfel" with onions and mushrooms. Season with salt, pepper, and garlic salt.