Ingredients20 m servings 110 cals
- Place cauliflower in a food processor and pulse until chopped into rice-shaped pieces.
- Combine cauliflower, mushrooms, and olive oil in a skillet over high heat; cook and stir until mushrooms are soft, 5 to 10 minutes. Mix nutritional yeast, black pepper, garlic powder, and minced onion into cauliflower mixture; cook and stir over low heat until heated through, 5 to 10 minutes.
- Cook's Notes:
- Use whatever spices you like! Other veggies like bell peppers, radishes, carrots, or even tofu or tempeh may be added as well.
- You can also cut the cauliflower into small rice-like pieces using a grater or Ninja®.
Per Serving: 110 calories; 3.9 g fat; 15 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 67 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was really good. So much like rice it was amazing. I added some asparagus I had on hand but it could use more vegetables. Carrots would be great (added color). Next time I'll definitely u...
This was tasty. For me it needed some salt and some more veggies. One thing to be aware of, the mushrooms, while they taste great with this.. they do give the dish a bit of a gray color. It didn...
It was delicious. I added more veggies of course!! This recipe is a keeper!!