If you need a filling side dish or dinner, this Cauliflower Mushroom Rice is it! Cauli rice packed with golden brown roasted cremini mushrooms and fresh parsley. This recipe is Paleo compliant, Whole 30, Gluten Free, Grain Free, Dairy Free, Vegetarian and has Vegan options.
Ingredients
Mushrooms
- 16 ounces Cremini Mushrooms, (sliced thick)
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Italian Seasoning
- 2 Garlic Cloves, (grated)
- 2 Tablespoons Melted Ghee, (or olive/avocado for vegan)
- Fresh Cracked Pepper
Cauliflower Rice
- 1 Tablespoon Ghee, (or olive/avocado for vegan)
- 4 Cups Riced Cauliflower*, (16oz)
- 1/2 Cup Unsweetened Almond Milk
- 1/4 Cup Chopped Fresh Parsley
- Salt/Pepper to taste
Instructions
- Mushrooms
- Preheat oven to 400ºF
- In large bowl, toss mushrooms with garlic powder, Italian seasoning, grated garlic and melted ghee.
- Grease a rimmed baking sheet. Arrange sliced mushrooms in an even layer. Bake 10-15 minutes or until browned. Half way through drain off any liquid if necessary.
- Remove from oven, salt/pepper and set aside.
- Cauliflower Rice
- Heat ghee in a large sauté pan over medium/high heat. (2-3 minutes)
- Add cauliflower rice in an even layer. Cook for 4-5 minutes without stirring to brown the bottom. Stir then cook for approximately 5 more minutes or until golden brown.
- Add almond milk. Stir for 30 seconds to allow almond milk to absorb. Add mushrooms, parsley, salt and pepper. Stir until combined then remove from heat and serve.
Notes
- I cheat and buy already riced cauliflower. If you are making you own, check this out: HOW TO MAKE CAULIFLOWER RICE
