Cauliflower rice recipe

Fried Cauliflower Rice with Mushrooms and Toasted Cashews Recipe

by Magda

Outline of two people

2 servings

Clock

30 Minutes

calories
338g
carb
28g
fat
21g
protein
13g

tools

  • Deep skillet
  • Food processor

Ingredients

  • 3 cups Cauliflower florets
  • ½ cup Cashews
  • 1 tbsp Olive oil
  • 2 cloves Garlic, minced
  • ½ inch Fresh ginger, minced
  • 1 cup Mushrooms, chopped
  • 1 Red bell pepper, chopped
  • 2 tbsp Tamari or soy sauce
  • 2 tbsp Coconut aminos
  • ½ tsp Chili powder
  • 3 tbsp Green onion, chopped
  • ½ tsp Salt and pepper
  • 2 Lime wedges
  • 1 tbsp Fresh coriander, chopped

Instructions

  • 1
    Add cauliflower florets to a food processor and pulse until the texture resembles rice.
  • 2
    Add cashews to a deep, dry skillet and toast until golden brown.
    ·
    Remove from skillet and set aside.
  • 3
    Heat oil in the same skillet. Add garlic, ginger, onions, mushrooms and bell pepper, fry over medium-high heat for about 5 minutes, stirring frequently.
  • 4
    Add cauliflower rice, tamari or soy sauce, coconut aminos and chili powder. Cook on high heat for about 6-8 minutes, until the rice is cooked through. Keep stirring frequently to avoid burning.
    ·
    When cooked, taste and adjust salt and pepper if necessary.
  • 5
    Remove from the heat, add green onions and toasted cashews and stir through.
    ·
    Serve with chopped coriander and fresh lime juice.
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