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Mushroom Cauliflower Rice


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.


Prepare the Cauliflower


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.


Heat the oil in a large skillet and sauté garlic until fragrant, about 30 seconds.


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.


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.


For a very quick dinner, prep the cauliflower up to three days ahead and refrigerate raw until ready to use.


Photography: Moishe Wulliger

Styling: Renee Muller