Mushroom Cauliflower Rice

Michal Frischman Michal Frischman
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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.

6
Easy Vegetarian Vegan Paleo Pescatarian Gluten Free Low Carb No Refined Sugar Passover Parve

Directions

Prepare the Cauliflower

  1. 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.

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

  3. 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.

  4. 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.

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4 Comments

Shira Rosenbaum •
Barbara Garfinkel •

Cauliflower rice Can i just use cauliflower rice? What size pkg?
Thank you

Schwartz Renee Kosher.com Team •
Reply to Barbara Garfinkel

For sure- use a 24-ounce package.

aliza •

Cauliflower rice Can this dish be prepared in advance?

Chaia Frishman •
Reply to aliza

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.

Suri Weisz •

Riced cauliflower Can I use frozen cauliflower for this recipe?

Chaia Frishman •
Reply to Suri Weisz

Just be sure to let the cauliflower is dry.