This rice is not rice at all, it’s cauliflower! Pulsing raw cauliflower in a food processor transforms it into a rice-like dish that’s perfect for packing an extra serving of veggies into your meal.
This recipe comes to us from Nancy of Mexican Made Meatless.
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Serves 2
Ingredients:
For the Cauliflower Rice:
- 1 small head of cauliflower
- boiled water
- a bit of oil
- black pepper and sea salt to taste
For the Stir Fry:
- 2 portobello mushrooms, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium onion, cut into ¼s
- 3 garlic cloves, minced
- handful of fresh basil leaves
- olive oil or vegetable oil of choice
- soy sauce, to taste
Directions:
For the Cauliflower Rice:
Thoroughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks.
In a food processor, pulse until you achieve small granules that resemble rice. Or, using a box grater, grate the florets into rice like granules.
Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off.
Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside.
For the Stir Fry:
Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes.
To Serve:
Serve the stir fried vegetables over the rice and enjoy!