Cauliflower rice is very popular, as people look for healthy alternatives to eat and feed their families at home. When you use cauliflower rice instead of white rice, you are also increasing the fiber in your diets and adding a lot of nutrients.
Cauliflower Rice: As soon as I can, I get my food processor out and a good knife. I clean and cut the cauliflower head in half. Then I cut the florets, add them to my processor and pulse until they look like large rice grains. I empty the rice in an air tight glass container and use it during the week to make my mushroom and garlic sautéed cauliflower rice. Sometimes, for the second half, I separate the florets from the crown into bite pieces and save them in the fridge in an air tight container to use as the crunchy element of my next salad. Yes, no croutons needed. It can’t be simpler and healthier than this.
Approximate Prep and Cooking Time: Under 20 minutes
Approximate Cost: $3.65 or $1.83 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 cups of riced cauliflower ($1.50)
3 to 5 large Baby Bella mushrooms, or dried shitake, sliced (.70)
1 ½ tsp. Angie’s Basting Oil for the rice, (See my link below) (.30)
1 tsp. Adobo seasoning (.20)
5 cloves of chopped garlic (.30)
1/2 onion, chopped (.15)
1 tsp. paprika (optional)
10. cherry tomatoes (.50)
In a skillet with basting oil, (or olive oil is you don’t have my basting) sauté the mushrooms, and the garlic. (If you use dried mushrooms, soak them in warm water for about 5 minutes before using)
Add the cherry tomatoes and saute briefly.
Add the cauliflower rice and Adobo seasoning. Sauté until tender; however, crunchy, about 2-3 minutes.
My Link: Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.