Wild mushroom and garlic cauliflower rice. “What?” I hear you cry. “Isn’t rice full of carbs?. Aren’t we meant to be cutting down on those?” Well, that’s a moot point but I’ll let you into a secret. There’s no rice and hardly any carbs in this simple, healthy and scrummy recipe!!
Yep, the “rice” bit is a tad misleading. It’s called rice because, well, it looks a little like rice. I will say though. It’s absolutely delicious…
Before we make this I have to say that this is new to me. I saw cauliflower rice as a side dish on a Pinterest post a couple of weeks ago and thought “oh, that sound dull”. Haha! Well, how wrong I can be. I have enhanced the basic recipe a little with the wild mushroom and garlic but I was wowed by how good this dish is. Serve it as a side dish with just about anything or mix in other ingredient and have it as a dish in its own right. Either way, I strongly recommend you give this a go. It really is a great and simple recipe.
I give you wild mushroom and garlic cauliflower rice…
1. Gather all of the ingredients together
Ignoring the seasoning and oil there are only 5 ingredients needed for this colossal cauliflower creation. Cauliflower, obviously, wild mushrooms, shallots, garlic and parsley.
The printable recipe below provided the measurements and makes enough wonderful wild mushroom and garlic cauliflower rice for 4, assuming it is served as an accompaniment to something else. To this end, just scale up or down as you need.
2. Prepare the ingredients
Just a bit of chopping to be done here. For the parsley and shallots, just finely chop. The same can be done with the garlic but if it can be minced then the flavour will spread and absorb better. Finally, roughly chop the wild mushrooms but be careful to leave the mushrooms quite large. It’s key to have the mushroom texture with each mouthful.
Now for the cauliflower itself…
3. Prepare the cauliflower
The cauliflower needs to be blended such that the texture is like large grains of rice. This is shown in the picture below.
To achieve this texture the easiest way is to use a kitchen blender or food processor. Simply trim the leaves and the core from the cauliflower and then cut into large pieces. Add these to the blender and blitz on pulse mode until the desired texture results.
If you do not have a blender then the desired texture can be achieved with a cheese grater. It just takes longer, and be careful of those knuckles.
4. Cook the wild mushroom cauliflower rice
Now the simple part. All that’s needed is a large skillet or frying pan. Heat the olive oil in the pan over medium heat and add the shallots and wild mushroom. Cook these through for 4-5 minutes being careful not to brown or burn the shallots.
Now, lower the heat slightly and add the cauliflower, minced garlic and seasoning. Cook this through for 5-8 minutes. The cauliflower needs to be firm and not mushy. Think al dente pasta.
Once cooked, spoon the wild mushroom cauliflower rice into a serving bowl and sprinkle with the chopped parsley…
And it’s as simple as that my fine foodie followers. Wild mushroom and garlic cauliflower rice. A relatively new recipe but what a recipe! Healthy and tasty food in 10 minutes flat. Also, so versatile it accompanies anything, whether you fancy meat, fish, poultry, vegetables or as a dish in its own right. You can’t ask for much more than that. Yum!!
I hope you enjoyed this recipe. As I said above, it was new to me and a real surprise. Cauliflower can be an acquired taste but, cooked in this format with other favourite ingredients, it’s a winner.
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As always, many thanks for reading and until next time… Steve.
This wild mushroom & garlic cauliflower rice recipe is a revelation. Not only low in fat and carbs, but it's very easy to make and so delicious to taste. Yum! | theyumyumclub.com
- 1 medium cauliflower
- 1 cup wild mushrooms, roughly chopped Metric 250 grams
- 3 shallots, finely chopped
- 2 cloves of garlic, minced
- 2 tbsp olive oil
- 2 tbsp chopped parsley
First, gather all of the ingredients together.
Next, finely chop the parsley and shallots, mince the garlic and roughly chop the mushrooms. Keep the mushrooms pieces fairly large.
Now, trim the leaves away from the cauliflower and roughly chop the cauliflower.
Add the cauliflower pieces to a blender and blitz on pulse until the cauliflower is the size of long grains of rice. If you don't have a blender this can be done with a cheese grater.
With all of the ingredients prepared, heat the olive oil in a skillet or frying pan and add the shallots and mushrooms. Cook these through for 4.5 minutes.
Next, add the cauliflower, minced garlic and seasoning and cook through on low-medium heat for around 5-8 minutes stirring continuously. The texture of the cauliflower should be soft but not mushy. Think of al dente pasta. Finally, add more seasoning if required.
Once cook spoon into a serving dish and sprinkle with the chopped parsley. Serve on its own or with a dish of your choice. Yum!!
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