Cauliflower & Mushroom Rice

October 25th / 2016
Autumn, Nurture, Vegetables

I hate mushrooms.  Or rather I hate their texture. I had some button mushrooms left over from the Boeuf Bourguignon I made for a debate watch party and decided to throw them in with my cauliflower rice. The result was delicious! Now I can get the nutrients of mushrooms!

Cauliflower & Mushroom Rice
Prep time
Cook time
Total time
Recipe type: Vegetable
Cuisine: Basic
Serves: 1
  • ½ head of cauliflower
  • 4 button mushrooms
  • 1 Tb Ghee (clarified butter) or olive oil. Add more as necessary. Should be lightly coated.
  • 1 Tb dried thyme (good quality)
  • Salt to taste
  • 1 Tb pomegranate seeds
  1. In food processor with standard blade, cut cauliflower into small pieces so it resembles rice.
  2. Add mushrooms and pulse again until also sliced small and mixed.
  3. In a pan, melt ghee or heat olive oil.
  4. Add 1 cup of mix and slightly sauté. Save the rest in the refrigerator for future meals.
  5. Add thyme.
  6. Add salt to taste.
  7. Remove from heat and stir in pomegranate seeds.
  8. Serve and enjoy.

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