Cauliflower rice made from cauliflower is a great healthy side dish alternative, you can eat it instead of rice, for example, although its texture is more like couscous. Its natural and neutral taste can be made more exciting with spices or, for example, slices of roasted mushrooms, which will make it even more filling. Its big advantage is that it is easy and quick to prepare. It goes well with juicier dishes or roasted meats, we ate it with fried mushrooms stuffed with sheep’s cheese and salad.
Ingredients
1 head of cauliflower (~700 g)
300 g of ChefMushroom brown or white champignons
half a head of red onion
2 tbsp olive oil
1 kk. vegeta
only, bors
Grated carrots and fresh or dried parsley, to taste.
This is how mushroom cauliflower rice is made
- Wash the cauliflower, dry it, then cut it into small florets.
- Put it in a food processor with a knife, then grind it very finely.
- Then wash the mushrooms under cold running water and slice them. Peel the onion and cut it into small pieces.
- Heat the olive oil in a large pan and sauté the onion. Add the mushroom slices and fry until the juice is almost completely cooked. Finally, add the chopped cauliflower and simmer until soft in a few minutes. You can season it with salt, pepper, and a small spoonful of vegetables. When it’s ready, you can also grate carrots and sprinkle chopped parsley on top.
Bon appetit!
This post is sponsored by CHEFGOMBA.
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