Ricing your cauliflower is definitely trendy, but unlike a rainbow bagel, totally one that I would indulge in regularly (no offense, rainbow bagels). It’s a perfect vehicle for other flavors and works great with leftover chicken or a stir-fry sauce, but sometimes I’m just in the mood of clean, simple, delicious flavors. Serve this as a side dish or topped with a poached egg as a complete meal.
Mushroom Cauliflower Rice
Recipe By Michal Frischman
- Cooking and Prep: 15 m
- Serves: 6
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No Allergens
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Cauliflower
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Grate the cauliflower on the largest holes of a box grater or in the bowl of a food processor fitted with a grater attachment. Set aside.
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Heat the oil in a large skillet and sauté garlic until fragrant, about 30 seconds.
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Add in leek and mushrooms, and sauté over medium-high heat until soft, about five minutes. Keep the heat high enough to avoid moisture buildup in the pan.
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When the vegetables are soft and there is no moisture in the pan, add in the riced cauliflower, salt, pepper, and onion powder, and stir to combine. Cover for two minutes to cook the cauliflower through, then uncover and allow the cauliflower to finish cooking for another minute or two. Serve immediately.
Tip:
For a very quick dinner, prep the cauliflower up to three days ahead and refrigerate raw until ready to use.
Credits
Photography: Moishe Wulliger
Styling: Renee Muller
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Replies:
YOu can definitely make components of this separately and mix together. But the one time that I made a riced cauliflower and let it sit to serve later, it tasted too strong for me. -
Replies:
Just be sure to let the cauliflower is dry.
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Replies:
YOu can definitely make components of this separately and mix together. But the one time that I made a riced cauliflower and let it sit to serve later, it tasted too strong for me.
-
Replies:
Just be sure to let the cauliflower is dry.
