Cauliflower Rice In the recipe book for healthy exchanges or ingredient swaps, cauliflower is a versatile wild card. Years ago, this vegetable became popular in networks as a low-carb alternative to many recipes, with redhead or cauliflower rice being one of the best known.
When we see our physical activity reduced, it is not a bad idea to try to reduce a little the usual consumption of simple carbohydrates, very energetic, and replace them with larger portions of vegetables. Cauliflower still has a bad name for its alleged bad smell and strong flavor, but with this preparation system, all these ills are easily avoided.
To create a tastier vegan dish we have added some shiitake mushrooms that we use dehydrated, very practical to have in the pantry since they have a very long conservation and hardly take up space. You can use another variety or use fresh or frozen mushrooms. We could also easily add a few cubes of sautéed tofu or, for omnivores, roasted chicken leftovers.
Why Everybody Is Talking About Cauliflower Rice Or ‘Redstart’ With Mushrooms: Healthy Recipe…The Simple Truth Revealed
Soak the mushrooms covered in hot water. Cut the cauliflower by removing the central stem, and removing the florets. Here’s how to do it easily in detail. If it is very large, we can save some for another recipe, for example to roast them or for a vegetable cream.
Wash the cut corsages, dry and grind. A food processor, mincer, or food processor can be used. It can also be done by hand, chopped either by knife (on a large table with a good-sized knife) or grated. As we grind, we will see the amount of “rice” obtained; you don’t have to cook everything at once.
Laminate the garlic and chop the spring onion. Drain the mushrooms well and chop them. Heat a little oil in a large skillet and briefly brown the garlic and chives, until they start to show through. Add the mushrooms, season and sauté over high heat for five minutes.
Add the raisins (optional) and the cauliflower, stirring well to integrate. Dress with Provencal herbs to taste, a little more salt, and vinegar. Stir and continue to sauté over medium heat for 5-10 minutes, depending on the desired point. Add some seeds, flaked brewer’s yeast and lemon zest at the end.
This vegan dish (if we do not use cheese) can be taken as the first on a more complete menu or, more comfortable, as a garnish for a vegetable protein (legumes, seitan, tofu) or animal (chicken, fish). It is also an excellent light dinner that also satisfies without being heavy, and could be completed with a poached or cooked egg, or add a handful of dried fruits. Leftovers will keep well in an airtight container for several days in the fridge.