So many of my savory favorites pair well with rice, but I’m always looking for ways to incorporate more veggies into my diet. Riced cauliflower has grain-like texture and absorbs flavors, making it a great alternative to rice. Eating the colors of the rainbow is always a great strategy to have a balanced intake of nutrients. Cauliflower’s bland color may not give you the indication of anything special, but it’s indeed a nutrient powerhouse.
Vitamin C works wonders for your body beyond supporting immunity; it’s a critical nutrient you should regularly incorporate into your diet. Believe it or not, one serving of cauliflower contains 77% percent of the recommended daily value of vitamin C. Cauliflower is also a potent anti-inflammatory, promotes digestive health by protecting the lining of the stomach, and has been praised for it’s potential to sharpen cognitive function through a B vitamin called choline.
Transforming cauliflower florets into rice is a fast and simple 3-step process: 1) Chop your cauliflower into manageable pieces, 2) Drop into your blender and pulse until cut into fine crumbles resembling rice, and 3) Cook evenly on medium heat for only 5 min until soft.
I love making my cauliflower super savory by topping it with sautéed mushrooms, which offer their own potent nutrient profile. These include fiber for digestive health, selenium for heart health, and a rich source of antioxidants, several of which are unique to mushrooms.
Sauté your mushrooms until browned and most of their water has evaporated. They will let you know when they’re ready with a rich savory aroma.
Top your cauliflower with mushrooms, chives, and cilantro for a colorful and tasty treat on it’s own or as an accompaniment to any dish!
Rice is used as a staple accompaniment in cuisines around the world, you’ll have so ways to incorporate more nutrient-dense cauliflower into your diet.
Mushroom Cauliflower Rice
- 1 Cauliflower (medium sized)
- 4 cups Mushrooms (chopped to your liking)
- 1 tbsp Avocado oil
- 1⁄2 cup cilantro (chopped)
- 2 tsp Garlic powder
- 2 tsp chives
- Salt and Pepper to tast
- Remove the stem from the cauliflower, the cauliflower will naturally fall apart into large florets. Then break these large florets down into smaller, bite-sized florets with your knife.
- Work in batches and process/pulse into small crumbles that resemble rice and then set aside.
- In a medium-sized skillet over medium heat, heat one tbsp of avocado oil. Add your chopped mushrooms, cook for 5 mins - occasionally stirring.
- Add your cauliflower, garlic powder, chives, cilantro and salt, and pepper. Mix together and cook over medium heat. Continue cooking until everything is heated through and soft for 5 minutes.
- Remove from heat and serve. Enjoy!