Cauliflower Rice with Mushrooms and Parmesan recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

½ head cauliflower, cut into chunks
2 tablespoons butter
1 cup sliced fresh mushrooms
2 tablespoons olive oil
½ onion, diced
½ teaspoon garlic salt
1 pinch ground black pepper
¼ cup grated Parmesan cheese

Nutrition Info

166.3 calories
carbohydrate: 7.5 g
cholesterol: 19.7 mg
fat: 14.1 g
fiber: 2.5 g
protein: 4.3 g
saturatedFat: 5.5 g
servingSize: -
sodium: 367.7 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cauliflower chunks in a food processor in batches and process into rice-sized pieces.

  2. Melt butter in a small frying pan over medium-high heat. Saute mushrooms until softened and browned, about 5 minutes. Set aside.

  3. Warm olive oil in a large frying pan over medium-high heat and saute onion until translucent, about 2 minutes. Add cauliflower 'rice', garlic salt, and pepper, saute for about 8 minutes. Add sauteed mushrooms and Parmesan cheese, stir until mushrooms and cheese are warmed through. Serve warm.

Recipe Yield

4 servings

Recipe Note

Great way to substitute a veggie in place of a rice side. The sauteed mushrooms and Parmesan really give the slightly firm cauliflower the punch of flavor it needs. Inspired by Dr. Mark Hyman's cauliflower rice recipe, but I put my own spin on it.

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