Mushroom Cauliflower Rice | Recipe

Name: Mushroom Cauliflower Rice | Recipe
Cook time: 15 min
Ingredients: 2 tablespoons Bartenura Olive Oil; 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic; 1 large leek, cleaned and sliced; 1 (12-oz./340-g.) box cremini mushrooms, cleaned and sliced; 1 and 1/2 teaspoons salt; 1/4 teaspoon pepper; 1/2 teaspoon Gefen Onion Powder; 24 ounces (680 grams) fresh greenhouse-grown cauliflower

www.kosher.com

Your recipes

Cook Time: 15

Servings: 6

Author : Recipe By Michal Frischman

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons Bartenura Olive Oil2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic1 large leek, cleaned and sliced1 (12-oz./340-g.) box cremini mushrooms, cleaned and sliced1 and 1/2 teaspoons salt1/4 teaspoon pepper1/2 teaspoon Gefen Onion Powder24 ounces (680 grams) fresh greenhouse-grown cauliflower

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Grate the cauliflower on the largest holes of a box grater or in the bowl of a food processor fitted with a grater attachment. Set aside.

Step 2

Heat the oil in a large skillet and sauté garlic until fragrant, about 30 seconds.

Step 3

Add in leek and mushrooms, and sauté over medium-high heat until soft, about five minutes. Keep the heat high enough to avoid moisture buildup in the pan.

Step 4

When the vegetables are soft and there is no moisture in the pan, add in the riced cauliflower, salt, pepper, and onion powder, and stir to combine. Cover for two minutes to cook the cauliflower through, then uncover and allow the cauliflower to finish cooking for another minute or two. Serve immediately.