Let’s cook: Mushroom cauliflower rice

Let’s cook: Mushroom cauliflower rice

If you’ve been on Pinterest, you have probably seen many cauliflower rice recipes already. I know I have. I got inspired by reading way too many of them, so I went to the store, bought a big one and got the cooking party started.

Let me start by saying that I love carbs more than anything, and I couldn’t imagine my life without them. But at the same time, when the new year came, I made a promise to myself that I’d try to lower my carb intake, at least during weekdays, specially at night. Healthy life style as a new year resolution, groundbreaking -I know how cliche this is, don’t judge me!. 

That’s how cauliflower rice, zucchini noodles and spaghetti squash became my go-to recipes. Because they make me feel like I’m not giving up carbs, which is what I tend to miss the most when I try to start a healthier lifestyle. If you’re interested in more healthy recipes, let me know! I’d love to show you some healthier spaghetti substitutions in the future!

Sorry, enough story telling. Let’s get this cooking party started!

 

You’ll need:

  • 1 large Cauliflower, or 2 small ones.
  • 2-3 garlic gloves, depending on how much you like garlic. I usually go for three or even four, depending on the size of the cauliflower, just because I like the flavor.
  • Spray Olive Oil, or 2 tsp Olive Oil. I just prefer the spray but they both work fine.
  • 2 cups chopped mushrooms.
  • Sea salt and Pepper.

Optional:

  • 1/2 cup parmesan cheese.
  • 1/2 cup chopped onion.

Believe me when I say this recipe is super easy. I mean, even G -who can’t cook- can do it in less than 20 minutes!

  1. You have to start by grating the cauliflower head. You can use a food processor as well, but I don’t have one here so I just did it all myself. It takes longer, of course, but the end result is pretty much the same.
  2. When you’re done, you have to chop the garlic gloves and saute it in a large frying pan (before you should heat it with the olive oil).
  3. Wait 1-2 minutes and then incorporate the chopped mushrooms (this is the moment to add the onion as well, if you’re going for that). Give the mushrooms 2 more minutes.
  4.  Add the cauliflower rice and cook in medium heat for 5 minutes. No added water. You can add sea salt, pepper and any other spices if you’d like.
  5. Lower the heat to a minimum, cover the pan, and wait 5 more minutes.
  6. That’s it! Enjoy your low-carb, gluten free, paleo rice.

 

Cauliflower rice in the making

If you wanted to add the parmesan, you can do it right when you lower the heat. G loves it when I add cheese to his! You could also go for feta cheese and black olives, instead of parmesan and mushrooms.

The best thing about cauliflower rice is its versatility. You can mix it with pretty much anything. We love adding some ground beef or turkey, it tastes a-ma-zing! You could also add some more vegetables to change its taste. The possibilities are endless!

Best part? Low carb dinners that taste just like regular dinners, and to me that’s such a big win.

Please let me know if you try this, and what other recipes you want me to do next! Maybe in the future I’ll do a combineating on cauliflower rice! In the mean while, you can see how I incorporated greek yogurts and strawberries into three different breakfasts.

 

Stay tuned for a new blog entry on Tuesday. I’ve got an amazing foodventure for you, guys. Thanks for reading 🙂

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