Pea and Mushroom Cauliflower "Rice"

Cauliflower "rice" seems to be all the rage at the moment. I see it popping up on all sorts of diet and healthy eating sites, as well as on cooking shows. Basically, it is the use of cauliflower in place of rice - a lower calorie, healthier option for those who don't want to load up on carbs. Whilst I'm definitely a carb fan and could never give up rice entirely, cauliflower rice is a tasty option.  Whilst many use it as a plain base for casseroles, I've chosen to add a couple more vegetables. I was going to add a little bacon as well but I forgot to buy it! We had ours as a side dish but it could easily be a great little lunch meal. Likewise, the ingredient quantities are suggestions only - you can adjust everything to your own taste. 

 

Steamy stove top photo :)

 Pea and Mushroom Cauliflower "Rice"

Serves 4-6 (as a side dish)

1/2 head of cauliflower
200g button mushrooms, chopped into quarters or sixths depending on size
1 cup frozen peas
Couple of handfuls of chopped spring onion
2 tablespoons Olive oil
Salt & pepper to taste
Chilli flakes to taste

1. Clean cauliflower and roughly chop. Place into food processor and process until cauliflower is of a fine, grain-like consistency. Alternatively, you can grate the cauliflower or if you have a Thermomix, grate for about 5 seconds/speed 5-6. Set aside.

This is how your cauliflower should look after processing/grating.


2. Heat oil to a medium heat and add peas and mushrooms. Saute until vegetables are softened and starting to brown.

 

3. Turn up heat and add cauliflower. Mix through well and continue to cook for 3-5 minutes or until cauliflower softens and starts to brown.

 

4. Add salt, pepper and chilli to taste and stir through.

 

5. Finally, add spring onions and cook for another minute.

 

6. Serve immediately and enjoy :)